Roast Lamb with rosemary butter & red wine sauce

The classic rosemary and garlic combination that compliments a roast lamb with a lush red wine sauce to pour over

Submitted by Paulene Christie

Roast Lamb with rosemary butter & red wine sauce

The classic rosemary and garlic combination that compliments a roast lamb with a lush red wine sauce to pour over
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Serving: 6
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins


  • 1.5kg half leg lamb roast
  • 1 tsp dried rosemary (you can use fresh if you have it)
  • 1 heaped teaspoon of minced garlic
  • 1/4 tsp each of salt and cracked black pepper
  • 1.5 tbsp butter (softened)
  • 1/2 cup red wine (Shiraz if you have it)
  • 1 tbsp vegetable stock powder
  • 1 tbsp tomato paste
  • 3/4 cup hot water
  • 1 tbsp cornflour to thicken


  • Place lamb roast directly into bottom of slow cooker
  • Combine butter, rosemary, garlic, salt and pepper and mix well to form the herbed butter
  • Use a spoon to spread the butter over the top and sides of the lamb.
  • Combine wine, stock, paste and water and stir well to mix.
  • Pour this liquid into the bottom of your slow cooker around the lamb (but not down over the butter)
  • Baste meat with cooking juices during cooking occasionally if you are around to do so.
  • Cooked on HIGH for 5hrs in my 5L Breville Slow Cooker
  • Just before serving I removed lamb from slow cooker then scooped out excess fat from top of the sauce in the slow cooker (lamb being very oily you will be able to scoop a lot out)
  • Then I combined the cornflour with a spoonful of tap water and stirred through juices and placed the searing slow cooker on a stove top to reduce the liquids into a lush gravy for the lamb. If your slow cooker isn't a searing model just transfer sauces to a saucepan on stove to do this step


  • If like me you don't regularly drink wine you can purchase an inexpensive bottle of Shiraz for around $5 and I was told it would keep for a long time in the cupboard to continue using in your cooking.
Tried this recipe?Let us know how it was!

23 thoughts on “Roast Lamb with rosemary butter & red wine sauce”

  1. I have a 2.5 kilo roast. Any recommendations on cooking time for this larger piece? I have a 6L Kambrook cooker.

  2. Beautiful. Really enjoyed this and prepared the gravy for it as well. Everyone ate it and enjoyed it. Thanks so much for such a delicious recipe.

  3. Really delicious. Everyone enjoyed it, which was a lovely surprise for me. Served it with the gravy as recommended in the recipe.

    We’ll definitely have this again.

  4. This was delicious. I added couple of spoons of gravox after to the gravy. (Put it in a pot on the stove) . Also seared the meat ion the bbq after cause I roasted the veggies in the bbq! Yum!

  5. Amazing, falling off the bone roast lamb? Yes please!
    Didnโ€™t need a knife to cut it and donโ€™t need one to eat it!

    Reminds me of eating at a fancy restaurant with the red wine reduction type gravy haha

    Did it with some roast veggies in the oven and popped the lamb in the oven for 15 minutes to crisp up a bit

  6. Well I wanted my lamb to be just a little more special for Easter Sunday, and this certainly was extra special! Absolutely delicious !! The gravy was amazing too!!! Thank you so much for this recipe. Will definitely be using it again!

  7. Very nice, although I had no red wine per say, but used red wine vinegar..
    Meat was lovely, sauce great too but had the vinegar tang, nothing bad, but adds a different flavour

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