Roast Lamb
Recipe Date:
September 1, 2025
Serving Size:
12
Cook Time:
03:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 large lamb roast with fat cap
- 3 tbsps dijon mustard (or 1 can anchovies)
- 6 rosemary sprigs, leaves removed
- 6 garlic cloves, smashed and peeled
- 4 ozs unsalted butter, softened
- black pepper
- 1 lemon, cut in half
- 1 3/4 cups white wine, plus more for gravy
Directions
Tasting notes: Lamb is a natural pairing for Pinot and the richness of the Transverse balances the anchovies.
Serena's tips: The anchovies are a surprise and really don't flavor the lamb at all but add just a nice background zippiness.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1017303-roast-lamb
Recipe courtesy of Simon Hopkinson, adapted by Julia Moskin, for the New York Times. Photo courtesy of Melina Hammer for the New York Times.
