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Roasted Leg of Lamb

Perfect Appetizer for Fall

Asuncion Ridge Vineyards Salacious - Grenache, Syrah, Mourvedre blend wine

With fall right around the corner, thoughts of poolside parties and rosé give way to plans for cozy dinners of heartier fare served with glasses of sumptuous red wine.

This lamb recipe from Chef Richard Verhagen (Hurricane Kitchen - Paso Robles), is an appetizer that would be perfect for your fall and winter holiday entertaining. It's show stopping and delicious, yet easy to make, especially if you substitute store bought flatbread for the homemade. Let's face it, we all need little shortcuts here and there. No shortcuts on the wine, though. Asuncion Ridge Vineyards suggests pairing this dish with their 2015 "Salacious", a Rhone blend of Grenache, Syrah and Mourvedre.

Seared and Roasted Leg of Lamb on Mediterranean Flatbread

(appetizer – serves approximately 50)

Preparing Lamb and Portobello Mushrooms (these should be prepared 1 day in advance and refrigerated)

Roasted Leg of Lamb


  • one 3-4 lb. half-leg of lamb

  • portobello mushrooms (two 16 oz. packs of large mushroom caps or whole “baby bella” variety)

  • Montreal steak spice or pink Himalayan salt

  • 1-2 tablespoons olive oil for searing

  • ½ to 1 cup olive oil for marinade

  • red wine suitable for marinade

  • Worcestershire sauce

  • herbs de Provence

  • 1 lemon, thinly sliced in rounds

  • 3 shallots, peeled, cut in quarters

Equipment Needed

  • 2 glass baking dishes or containers for marinating

  • cast iron skillet; or large skillet and separate roasting pan for lamb

  • roasting pan for portobello mushrooms

  • sturdy pair of tongs

  • meat thermometer


  1. Marinate lamb for at least 2 hours in red wine, olive oil, Worchestershire sauce, Montreal steak spice, and herbs de Provence.

  2. Marinate portobello mushrooms in separate dish or container, using same marinade ingredients, for at least 2 hours.

  3. Preheat oven to 350F.

  4. Heat 1-2 tablespoons olive oil in a large cast iron skillet over medium-high heat and sear the leg of lamb all over. This should take 2-3 minutes on each side. Use a sturdy pair of tongs to rotate the leg.

  5. Place the sliced lemon rounds over and around the lamb. Add the quartered shallots around the lamb.

**If using a cast iron skillet, roast lamb directly in the skillet. If not, transfer lamb from skillet to roasting pan (add lemons and shallots to roasting pan).

  1. Place the skillet (or roasting pan) with lamb in the oven and roast until a meat thermometer registers 135-140F for medium-rare; approximately 30 minutes.

  2. Place marinated portobello mushrooms in a separate roasting pan, tent with foil, and roast approximately 30 minutes. This can be done at the same time the lamb is roasting.

  3. Remove lamb and mushrooms from oven. Loosely tent the lamb with foil and let rest.

  4. Allow lamb and mushrooms to cool, then place both in storage containers and refrigerate overnight.

  5. Remove both lamb and mushrooms from refrigerator approximately one hour before serving, and slice each into an appropriate size for your appetizer. Neither should be heated before being served on the flatbread.

Preparing Mediterranean All-Purpose Flatbread

Makes 16 Flatbread


  • 2 teaspoons (2 packets) instant yeast

  • 1 teaspoon granulated sugar

  • 1 3/4 cup (14 2/3 fl oz.) warm water (about 100 degrees, warm but not hot to the touch)

  • 1/2 cup (4 fl oz.) warm milk (about 100 degrees, warm but not hot to the touch)

  • 1 Tablespoon extra-virgin olive oil

  • 2 teaspoons salt

  • 6 cups (29 oz.) bread flour -- keep 1/2 cup out and use as necessary.

Equipment Needed

  • Stand Mixer

  • Additional Large Mixing Bowl

  • Rolling Pin

  • Tongs and / or Spatula

  • Large Skillet