Mini Red Wine-Marinated Lamb Roasts with Rosemary and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Individual lamb roasts marinated in red wine and fresh rosemary, roasted to tender perfection with a garlic-infused crust. This australian-inspired lamb ready in about 35 minutes pairs about 150 g each lamb leg steaks, dry red wine, chopped fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow dish, combine 1 cup dry red wine, 3 chopped rosemary sprigs, 4 minced garlic cloves, 1 tsp black pepper, and 1 1/2 tsp salt. Add 4 lamb leg steaks (about 150 g each) and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
  2. Step 2: Preheat oven to 400°F (200°C). Remove lamb steaks from marinade and pat dry with paper towels, reserving the marinade.
  3. Step 3: Heat 3 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear lamb steaks for 2 minutes on each side until browned.
  4. Step 4: Pour the reserved marinade into the skillet, add 1 tsp lemon zest, and transfer the skillet to the oven. Roast for 8-10 minutes for medium-rare, or until desired doneness.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

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Frequently asked questions

How long does Mini Red Wine-Marinated Lamb Roasts with Rosemary and Garlic take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mini Red Wine-Marinated Lamb Roasts with Rosemary and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry red wine from drying out.

Can I substitute ingredients in Mini Red Wine-Marinated Lamb Roasts with Rosemary and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mini Red Wine-Marinated Lamb Roasts with Rosemary and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mini Red Wine-Marinated Lamb Roasts with Rosemary and Garlic?

Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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