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Roast lamb slice with chutney, asparagus and potatoes

Roast Lamb with White Wine and Major Grey's

Want to change up the ol' rosemary-red-wine-dijon lamb flavour?  I have just the thing with this Roast Lamb with White Wine and  Major Grey's Chutney glaze.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 10 servings
Calories 410kcal


  • 1 5 lb boneless leg of lamb
  • 3 Tbsps vegetable oil
  • 1 cup chicken broth
  • 1 cup white wine
  • 5 cloves garlic chopped
  • 1 onion diced
  • 1 jar Major Grey's Chutney Use a couple of Tbsps for the glaze and reserve the rest to serve on the side.


  • Preheat oven to 350 degrees.
  • Remove wrapper from roast but do not remove the netting or string ties from the roast.
  • Heat oil on high in the bottom or your Dutch oven.
  • Sear the roast until browned, about 3-4 minutes per side.
  • Set roast aside while you add broth, wine, garlic and onion to the bottom of the Dutch oven. Return roast to the Dutch oven and roast uncovered in the oven.
  • Check the internal temperature after 60 minutes. Brush a couple of Tablespoons of Major Grey's Chutney over top and sides of the roast.
  • Check the internal temperature again and remove the roast when it registers 10 degrees below the target finished temperature. If you are not using a thermometer remove roast from the oven after a total of 80 minutes.
  • Tent roast loosely with foil and allow to rest 20 minutes.
  • Slice and serve with Major Grey's Chutney on the side.




Calories: 410kcal | Carbohydrates: 10.8g | Protein: 48.6g | Fat: 16.4g | Saturated Fat: 5.9g | Cholesterol: 172.4mg | Sodium: 281.3mg | Potassium: 386.8mg | Fiber: 0.6g | Sugar: 7.9g