Easter Sorted: Roast Lamb with Rosemary, Garlic & Red Wine Jus

Mar 19, 2026

Easter Sunday is one of those meals where everything matters. The food is generous, the table is full, and there’s a sense of occasion that calls for something a little more special in the glass.

If you’re planning a traditional Easter roast this year, Ruffino Riserva Ducale Chianti Classico DOCG 2022 is exactly the kind of wine that elevates the entire experience.

This is classic Tuscany. Sangiovese-led, beautifully balanced, and built for the table. Bright cherry fruit, gentle spice, a touch of oak, and that signature freshness that makes it such a natural partner for food.

And when it comes to Easter, there’s one pairing that stands above the rest.

Lamb and Chianti is one of those timeless combinations that just works.

The richness of the meat, the savoury herbs, the slight caramelisation from roasting… all of it plays beautifully with the acidity, tannin, and red fruit character of Chianti Classico.

This recipe keeps things simple but delivers maximum flavour.

Ingredients (Serves 6)

For the lamb:

1 leg of lamb (approx. 2–2.5kg)
4 cloves garlic, sliced
2 tbsp fresh rosemary, finely chopped
Zest of 1 lemon
3 tbsp olive oil
Salt & black pepper

For the jus:

1 glass Ruffino Riserva Ducale Chianti Classico
250ml beef or lamb stock
1 tbsp flour
Pan juices from the roast

Method

1. Prepare the lamb
Preheat your oven to 200°C. Score the lamb lightly and insert slices of garlic into the cuts. Rub with rosemary, lemon zest, olive oil, salt and pepper.

2. Roast
Place in a roasting tray and cook for 20 minutes at 200°C, then reduce to 180°C and cook for a further 60–75 minutes depending on your preferred doneness.

3. Rest
Remove the lamb and let it rest for at least 15–20 minutes. This is key for tenderness.

4. Make the jus
Place the roasting tray over medium heat. Stir in the flour, then gradually add the wine and stock, scraping up all the flavour from the pan. Simmer until slightly thickened.

5. Serve
Carve and serve with roast potatoes, spring vegetables, and plenty of jus.