Roast Leg of Lamb with Shiraz

Roast Leg of Lamb with Shiraz


In this episode of The Hot Skillet, Chef Cristian Feher shows you an easy way to roast a boneless leg of lamb using a dutch oven which will yield a juicy, fork-tender result that will delight lamb lovers everywhere!

Dutch ovens are essentially heavy cast-iron pots coated in ceramic. They are great at holding and distributing heat, while sealing in the moisture of the foods being cooked inside. Dutch oven cooking is an ideal way to roast meats that will retain much of their juices. And because they are made of thick materials, you are not likely to burn food inside of one.



  • – 5 Lb leg of lamb, boneless
  • – 2 onions, julienned
  • – 7 cloves of garlic, minced
  • – 5 sprigs of rosemary
  • – 3 sprigs of thyme
  • – 1 bottle of shiraz wine
  • – Goya Adobo all-purpose seasoning
  • – Black pepper to taste

Yields: 4-6 servings


  1. Rinse leg of lamb under cold running water and pat dry.
  2. Slice the onions, and mince the garlic.
  3. Put the lamb in a dutch oven, add the rest of the ingredients, including a few shakes of Goya Adobo, and black pepper to taste. Marinade in fridge over night.
  4. Remove from fridge, pour out half of the wine in the pot, and put it on a stovetop. Bring to a simmer. Pre-heat oven to 350 convection roast.
  5. When the lamb comes to a simmer, cover the dutch oven with a lid and transfer to the oven. Roast with lid on for 27 minutes per pound. When it comes out of the oven, uncover and let it rest for 10 minutes before slicing and serving. Enjoy!