Canadian Leg of Lamb

Try this amazing recipe at home!


Paired with an Australian Shiraz, this Canadian leg of lamb, a recipe from our own Members Dr. Amy Catania and Dave Pearson, will taste fantastic. Bec Hardy even recommends it with her fabulous Founders Choice bottle for this Cellar!



  • 1 (5 to 6 pound) trimmed bone-in Canadian leg of lamb
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme leaves
  • 1 tbsp Dijon mustard
  • 1 tbsp kosher salt
  • 2 tsp ground black pepper



  1. Preheat oven to 350ºF. Line roasting pan with aluminum foil.
  2. Pat lamb dry with paper towels. Using sharp knife, score top side of the lamb by making shallow cuts all over.
  3. In small bowl, combine garlic, olive oil, rosemary, thyme, Dijon mustard, salt and pepper.
  4. Place lamb, fat side up, on rack in prepared roasting pan. Spread garlic mixture evenly over lamb, rubbing in thoroughly into scored cuts.
  5. Place into oven and roast until lamb reaches internal temperature of 135ºF for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.


Order these wines by December 13, 2021 to pair with the recipe



Hastwell & Lightfoot Sands of Time Shiraz, McLaren Vale, 2020, Lot 2945

Chocolate, coffee, herbs and sweet cherry aromas make a great Shiraz.


Bec Hardy Wines Shiraz, South Australia, 2020, Lot 2952

Easy drinking Shiraz with some bitter fruits, goes great with lamb.