Leg of lamb is one of those dishes that naturally brings people together. Rich, savory, and full of tradition, it’s the kind of meal that encourages everyone to linger a little longer around the table. In our family, this recipe has been enjoyed for generations, often served for special gatherings, celebrations, and Sunday dinners where good food and conversation take center stage.

This dish begins with a flavorful marinade of garlic, rosemary, balsamic vinegar, olive oil, and Annabella Cabernet Sauvignon. Given time to absorb those flavors, the lamb develops incredible depth before being grilled until tender and beautifully caramelized. The result is a meal that feels both rustic and elegant—simple ingredients coming together to create something memorable.

We love pairing this recipe with our Annabella Cabernet Sauvignon. Its layers of dark fruit, balanced structure, and smooth finish complement the richness of the lamb beautifully, while enhancing the savory herbs and subtle sweetness from the balsamic marinade. Together, they create a pairing that feels effortless and inviting.

It’s a meal meant to be shared with family, friends, and a great bottle opened at the center of the table.

Ingredients

For the Marinade:

5 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1/4 cup balsamic vinegar
1/2 cup Annabella Cabernet Sauvignon
1/2 cup olive oil
Salt and freshly ground black pepper

For the Lamb:

1 leg of lamb (approximately 5–7 pounds)

Instructions:

Combine the garlic, rosemary, balsamic vinegar, Annabella Cabernet Sauvignon, olive oil, salt, and pepper in a bowl and whisk together.

Place the leg of lamb in a large dish or resealable bag and pour the marinade over the meat. Refrigerate for at least 8 hours, preferably overnight, turning occasionally to ensure even flavor.

Remove the lamb from the refrigerator about 30 minutes before cooking.

Preheat the grill to medium-high heat. Remove the lamb from the marinade and discard any excess marinade.

Grill the lamb, turning occasionally, until it reaches your preferred doneness. For medium-rare, cook until the internal temperature reaches approximately 135°F.

Allow the lamb to rest for 15–20 minutes before slicing.

Serve alongside roasted vegetables or seasonal sides, pour a glass of Annabella Cabernet Sauvignon, and enjoy gathered around the table with family and friends. 🍷