50 Reviews

Honestly, this is pretty much the only way I cook lamb. Be sure to make a LOT of mashed potatoes to go with it, the sauce makes an incredible gravy, and lots of it. The meat is fall-apart tender, and wonderfully flavored from the wine and aromatic veggies... perfect comfort food.

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Tracy K April 24, 2002

This was great. The only problem I had was knowing what I should do with all the onions, garlic and shallots after I caramelised them. I decided to lay them in the bottom of the baking dish with the lamb on top and cook it all! It worked a treat. Then I just reduced the whole lot to form the sauce. A dish just made for mashed potatoes.

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JustJanS May 09, 2002

I made this with fresh local lamb from my butcher. I only had to make one change, because you cannot buy pancetta within 5 miles of here, so I used ¼ pound of chopped, uncured, slab bacon instead. The recipe calls for 6 cloves of garlic but, fortunately, I could only find 10 in my pantry, so I had to make do with just the 10. One comment regarding the cooking process – I tossed about 5 sprigs of fresh rosemary into the liquid and, the first time I opened the oven to baste the lamb, the smell of the rosemary was very strong and almost overpowering. But I’m glad I went with my gut instinct not to remove any of the rosemary, because the eventual taste of the sauce had a most agreeable, distinct but quite subtle, hint of rosemary. Speaking of the sauce – after I had reduced it and skimmed off the fat, I returned the caramelized onions and garlic to the sauce and pureed the whole shootin’ match in the blender – this was about the richest, most savoury meat sauce I have ever had. This review can be summed up in the words of one dinner guest who said, simply, “This lamb is well beyond excellent.”

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Mille® January 27, 2003

Have wanted to make this recipe for a long time, I picked one of the hottest days of Summer to do it, but it was worth it. Over the months Ive read discussions on here and been surprised at the amount of people who dont care for lamb. For them I'd say make this! I couldnt get Zinfandel so subbed with Merlot, loved the rich vegetable sauce and served with lots of mashed potatoes as others suggested. I used rosemary as the herb. Thanks for sharing.

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Evie* December 31, 2002

If you are lucky enough to have leftovers, cover the dish with lettuce leaves and hide it in the vegetable drawer. I used the sirloin half of a leg and reduced the ingredients by half (I cheated a bit with the pancetta) and substituted with Merlot. I have Rosemary, Thyme and Bay leaf growing in the back yard so I used a combination of all three. Make extra mashed potatoes!

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Lorac June 17, 2002

Delicious!! I had a leg in the freezer (butt portion only) and it worked perfectly using this recipe. I didn't change a thing and yes, you could eat it with a spoon! Thanks, MC!

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KeyWee February 03, 2003

When I started cooking this, I thought that if I was using a whole bottle of wine (Ernest & Julio Gallo Zinfandel) it had BETTER be good and I wasn't disappointed! I had a 1.7 kg leg of lamb (bone in) and it took about 3-1/2 hours to cook, basting every 20-30 minutes. In the seasoning, we used thyme and lots of pepper, regularly ground over the lamb. Also, I didn't have a big enough covered roasting tin, so I used aluminium foil to cover the lamb and that worked just fine. All in all it was a gorgeous meal, just perfect with a huge mound of mashed potatoes.

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Sackville April 18, 2004

This really was the most delicious lamb I have ever tasted! I used a 1kg bone in half leg. It was frozen so I defrosted it fully first. I cut off as much of the fat as possible and this is definitely an important part of the process. I didn't use shallots as I forgot to buy them but the taste was perfect. I used red Zinfandel which I got from Sainsbury's for £3.99. I left the garlic cloves whole and used 6 as directed. I used 4 sprigs of resemary. I also used the pancetta which definitely added to the flavour of the gravy. Once it went in the oven it took 2 hours and I basted it every 20 minutes. The lamb really was so tender and the gravy was just quite possibly the most amazing I have ever tasted. My husband adored it and said that it tasted like food you would get in a restaurant. I used the full bottle of wine and 4 cups stock and it made a lovely amount for the mash! I will definitely be making this one again. I am also going to try making it with beef, but using a different herb.

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angellore July 29, 2009

My wife does not lamb, but she liked this lamb. The cat did not care for it, but she does not like and meat from an animal too big for her to bring down.

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It's loose again February 21, 2004

This was superb, Mean Chef! We made this for the main course of our Valentine's Day feast, and it was just perfect. After I browned the meat and prepared the sauce, I finished cooking it in the slow cooker because the oven was in use with other things. It turned out wonderfully. I will try it again some other time in the oven to see how it differs. Thanks for a delicious lamb recipe!

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Shiraz February 16, 2004
Mean's Lamb You Can Eat With a Spoon