Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Prep Time: 10 min

Cook Time: 1 hr 30 min

Total Time: 1 hr 40 min

Servings: 8


  • Roasted Leg of Lamb:
  • 3 tbsp Filippo Berio Olive Oil
  • 2 tbsp Filippo Berio Raspberry Balsamic Glaze
  • 1 tbsp chopped fresh rosemary
  • 4 tsp grainy mustard
  • 6 lb bone-in leg of lamb
  • 2 cloves garlic, thinly sliced
  • 1 tsp each salt and pepper
  • 3 onions, quartered
  • Gravy:
  • 3 tbsp all-purpose flour
  • 1/2 cup dry red wine
  • 4 cups chicken stock
  • 2 tbsp Filippo Berio Raspberry Balsamic Glaze
  • 1 sprig fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper


    Roasted Leg of Lamb:

    • Preheat oven to 400°F. Whisk together olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
    • Make small incisions all over lamb and insert garlic slices. Rub olive oil mixture all over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour 1 cup water into bottom of pan.
    • Roast for 80 to 90 minutes or until internal temperature reaches 145°F for medium-rare, adding water to pan as needed to avoid scorching and onions from drying out.
      Transfer lamb to carving board and tent with foil.



    • Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil for 1 to 2 minutes or until reduced by half. Whisk in chicken stock and balsamic glaze. Add rosemary; bring to boil and simmer for 8 to 10 minutes or until thickened. Season with salt and pepper. Serve with lamb.


    Tip: Serve with roasted mini red potatoes and sautéed spinach.