The Best Sauce Recipe to Compliment Lamb

Roasted lamb is one of the tastiest proteins ever. Rotisserie leg of lamb is especially rich with a crispy exterior and juicy pink flesh. All it needs is the perfect sauce and some vegetable sides to serve with it.

Red Wine Sauce for Rotisserie Leg of Lamb

This recipe is so easy to prepare, even if you aren’t too savvy in the kitchen. Don’t let the ingredient list scare you. You can do it while the grill master of the house is roasting the meat. Or, you can make it ahead of time and just heat it up while you (or someone) are slicing the lamb. Remember to rest your lamb before carving it so that all those lovely juices don’t run away. Cook the lamb to an internal temperature of 125°F and serve medium-rare.

Sauce prep time: 10 minutes

Cook time: 20 to 25 minutes


  • 2 to 3 tablespoons extra virgin olive oil
  • 1/4 cup shallots, minced
  • 1 clove garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 cup dry red wine, such as cabernet sauvignon
  • 1 cup low-sodium beef or lamb stock
  • 1 teaspoon Dijon mustard
  • 1-1/2 tablespoons butter
  • Salt and freshly ground black pepper to taste


1. Start by gathering and prepping all of your ingredients.

2. In a medium skillet over medium-high heat, add the olive oil and shallots. Cook while stirring for 3 minutes. Add the garlic and cook for 1 more minute. Stir in the herbs until they become fragrant.

3. Whisk in the wine and bring to a boil. Turn the heat down to medium and reduce the wine down to 1/3 cup. Add the stock and continue to cook until there is approximately 3/4 to 1 cup total of liquid.

4. Whisk in the mustard until blended. Whisk in the butter until the sauce is smooth and glistening. Season with salt and pepper to taste.

5. Slice your lamb and place on a platter. Put the sauce in a gravy boat or small pitcher and serve with the lamb. Garnish all with fresh, chopped rosemary or parsley leaves.

Wrapping it Up

Now that wasn’t so hard, was it? The best sauce recipe to compliment lamb starts with a dry, full-bodied red wine. Finishing it with butter is what gives the sauce a shiny appearance and a smooth texture. Of course, a little butter just makes every sauce that much better. Enjoy!