Gusto TV Roasted Lamb Leg with Licorice Demi-Glace Recipe - Bone‑In Lamb Roast with Red Wine & Pearl Onions

Roasted Lamb Leg with Licorice Demi-Glace Recipe

This Roasted Lamb Leg with Licorice Demi-Glace Recipe with Licorice Demi‑Glace recipe combines a classic bone‑in lamb roast with the bold aromatics of licorice root, garlic, and pearl onions, finished with a glossy red wine reduction that reads like a licorice‑kissed demi‑glace. Featured on A Is For Apple 2, this recipe transforms a 4‑lb lamb leg into a deeply savoury centerpiece perfect for holiday dinners, weekend feasts, or special‑occasion entertaining. With licorice root infused into the roast and sauce, the lamb develops nuanced herbal sweetness that pairs beautifully with the meat’s natural richness.

The Inspiration

Licorice has a storied place in both confectionery and savoury kitchens across the Mediterranean and the Middle East, where its herbal sweetness and anise‑like aroma elevate slow‑cooked meats. Host Robert Jewell leans into that tradition by soaking licorice root to soften and release its flavor, then inserting small pieces into shallow incisions in the lamb leg. As the roast cooks low and slow, the flavors perfume the meat from within. Finishing with a red wine and beef stock reduction amplifies fond from searing—creating an elegant, restaurant‑style licorice demi‑glace that ties everything together. The result is a show‑stopping lamb roast with a sauce that’s glossy, balanced, and unmistakably unique—perfect for the episode theme Lamb & Licorice.

Ingredients

2 sticks of licorice root, soaked in hot water for 45 minutes
1 (4lbs or 1.8kg) bone-in lamb leg
Salt and pepper
¼ cup (60ml) olive oil
4 garlic cloves, peeled and smashed
1 cup (240ml) pearl onions, peeled
1 cup (240ml) beef stock
½ cup (120ml) red wine

Method

Preheat oven to 325 degrees.
Using a vegetable peeler or the back of a knife, gently peel away the outer layer of the licorice root, working from the middle towards the ends.
Cut roots into 1-inch pieces.
Using a knife, make shallow incisions all over the top and sides of the lamb leg.
Insert pieces of licorice in the incisions, then season lamb with salt and pepper.
Heat oil in a large skillet over medium-high heat.
Cook the lamb on all sides for 4-5 minutes, or until golden brown.
Place garlic and pearl onions in the baking tray.
Remove lamb from heat and place over the pearl onions.
Place lamb in oven and cook for 90 minutes, or until internal temperature is 125-130 degrees.
Once cooked, remove lamb and pearl onions from oven and transfer to a plate.
Remove licorice root pieces from lamb, then cover lamb with aluminum foil and let rest until ready to serve.
Return the frying pan used to sear the lamb to the stove and heat over medium-high.
Add licorice root pieces and all lamb juices from the roasting pan and plate.
Bring to a boil, then add red wine and cook for 3-4 minutes or until nicely reduced.
Add beef stock, and cook for 7-8 minutes, or until nicely reduced once again.
Season sauce with salt and pepper, and serve alongside roasted lamb leg and pearl onions.

Serving Suggestions

This roasted lamb leg with licorice demi‑glace makes a powerful centerpiece for festive gatherings, Sunday roasts, or holiday dinners. It pairs beautifully with roasted potatoes or pommes purée, charred carrots, and buttered green beans. For grains, try couscous or farro with herbs to echo the sauce’s herbal depth. A bitter‑leaf salad (radicchio, endive) with citrus vinaigrette provides brightness that complements the licorice‑infused sauce. Wine pairings include Syrah/Shiraz, Cabernet Sauvignon, or a GSM blend—all have the structure for lamb and the fruit/pepper to lift licorice and red wine notes. For a refined finish, garnish the platter with fresh thyme, orange zest, or parsley to add color and a hint of citrus against the deep, glossy reduction.

Final Thoughts

This Roasted Lamb Leg with Licorice Demi‑Glace recipe delivers a standout feast that’s equal parts classic and daring. The licorice root quietly perfumes the lamb, while the red wine and beef stock reduction concentrates pan juices into a sauce that’s rich, glossy, and layered. Host Robert Jewell shows how a handful of precise, chef‑style techniques—incision aromatics, careful searing, low‑temperature roasting, and a tight pan reduction—can transform a simple bone‑in lamb roast into a restaurant‑quality centerpiece. Whether you’re building a holiday menu or elevating a weekend dinner, this recipe rewards you with depth, elegance, and unforgettable flavour.

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