Roast Leg of Lamb in Red Wine Marinade

Prep: 10 hours

Cook: 1 1/2 hours

Serves: 4

Chef Mark Valentine has been the chef at Bucci’s in Emeryville, CA, (just over the Bay Bridge from San Francisco), since 1988. Valentine features Italian dishes on his menu, often blending them with other Mediterranean flavors.


1 Niman Ranch lamb leg roast, boneless

6 shallots peeled and chopped

Herb Mix:

1 bunch thyme

2 sprigs rosemary

2 sprigs sage stemmed, chopped, and mixed

2 c Red wine

1/2 c red wine vinegar

2 tsp salt

1 tsp ground black pepper

1/2 tsp allspice


  1. In a bowl mix together shallots, herbs, wine and wine vinegar. Pour the marinade over the roast cover and refrigerate. Marinate overnight turning the meat every couple of hours if possible.
  2. Remove the meat from the refrigerator 2 hours prior to roasting to let the meat reach room temperature.
  3. Place on a roasting rack in a pre-heated (375°F) oven cook till desired doneness 1-1 1/2 hours or until meat reaches an internal temperature of 120° (for rare) or 125° (for medium-rare).
  4. Baste with remaining marinade during cooking.