Roast Leg of Lamb with Vino Cotto (Vincotto) Sauce Recipe

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A simple yet absolutely scrumptious way to prepare lamb--moist with plenty of flavor!

Prep time:
Cook time:
Servings: 4-6 Servings


Cost per serving $0.14 view details


  1. Remove lamb from the refrigerator 30 minutes prior to roasting. Preheat oven to 325°F (163°C).
  2. Coat a roasting pan and rack with non-stick spray.
  3. Rinse lamb well under cold water. (NOTE: If the lamb comes in a sack made of string, do not remove it. Leave the sack on and remove when done roasting.)
  4. Add extra virgin olive oil to a skillet. Over the skillet, generously season all surfaces of the lamb with salt and pepper.
  5. Place the lamb in the skillet and sear all sides over medium-high heat to brown the surface. Remove from heat.
  6. Transfer the lamb onto the rack inside the prepared roasting pan. Cover and roast for 25-30 minutes per pound. Using a meat thermometer, remove from the oven when the internal temperature reaches between 160-165°F.
  7. Remove from oven and let the roast sit for about 15 minutes before carving.
  8. A few minutes before serving the lamb, add vino cotto and corn starch into a small sauce pan. Whisk together until the corn starch is mostly dissolved.
  9. Over low-medium heat, continuously stir the vino cotto mixture using a stainless steel spoon. Bring to a slow boil and continue to cook for 1-2 minutes. Remove from heat when a thin coat of vino cotto adheres to the spoon when lifted. Transfer thickened vino cotto to a gravy boat.
  10. Garnish sliced lamb with drizzled vino cotto and serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 10g
Recipe makes 4 servings
Calories 92  
Calories from Fat 90 98%
Total Fat 10.13g 13%
Saturated Fat 1.4g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 0.61g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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