roast lamb with garlic and red wine

Usually when I have a party I try to stick with vegetarian dishes. Guests leave happier and lighter. But once in a while I go old school and serve a huge piece of juicy meat. I try to be accommodating to my guests and offer different options, gluten free, vegan, dairy free, nut free, because as John Steinbeck, my favorite author in the world, put it

“It is generally understood that a party hardly ever goes the way it is planned or intended. This of course excludes those dismal slave parties, whipped and controlled and dominated, given by ogreish professional hostesses. These are not parties at all, but acts and demonstrations, about as spontaneous as peristalsis and as interesting as its end product”

No ogres here. You’ll see tofu stir-fry right beside roasted lamb on our table.


Roast Lamb with Garlic and Red Wine

6 lb lamb shoulder

2 onions, chopped into large pieces

1 lemon

10-12 cloves garlic

2 tablespoons dried oregano

2 tablespoons dried basil

Fresh cracked pepper

2 cups water

Bottle of red wine


Open wine and pour a large glass. Drink some. Grate garlic with a fine grater, such as Microplane (best kitchen invention ever)

Mix garlic paste with oregano, basil and pepper, set aside

Pour water and a good dose of red wine in the bottom of a roasting pan, add onions

Rinse and pat dry lamb and place on a roasting rack

Scoop and smear garlic and herb paste all over the lamb, then squeeze lemon juice on top and put the lemon peels in the roasting pan

Bake 25 minutes per pound at 350 degrees

Check about halfway through and if the liquid is running out, pour a bit more water in the bottom of the pan



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