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Wine-Braised Leg of Lamb with Garlic

Wine-Braised Leg of Lamb with Garlic

Ingredients

  • 1 5 3/4-pound bone-in leg of lamb, well trimmed
  • 4 large garlic cloves, minced, divided
  • 3 large heads of garlic, cut horizontally in half
  • 1 bunch of fresh thyme (about 1 ounce)
  • 1 750-ml bottle dry white wine (such as Chardonnay)
  • 2 tablespoons (1/4 stick) butter

Recipe Preparation

  • Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. DO AHEAD Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.

  • Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.

Reviews Section

Red Wine Garlic Roasted Leg of Lamb

Forget any fear you might have about cooking a whole roasted leg of lamb. This recipe includes an ingenious red wine brine that guarantees tender, flavorful results. Don’t be dismayed by the amount of garlic going on here. Simply get out your food processor and anticipate the garlicky goodness that takes this exceptionally tender lamb to the next level.–Jenny Howard


Red Wine Braised Leg of Lamb

A few weeks back while visiting Selma’s parents, I had the pleasure of helping them butcher an entire lamb. Yes, you read that correctly. They bought a whole lamb and I got to help them break it down. And as a reward for my hard work, we got to bring home this gorgeous leg of lamb that we’ve been waiting for the right time to make. This past weekend, we had a few friends over for dinner so we figured it was the perfect time to experiment with a new recipe.

The best thing about this recipe is that it’s extremely easy to make because all you need to do is combine everything into a roasting pan or dutch oven and let time do the rest. The meat cooks slowly at low temperature in liquid resulting in a fall-off-the bone tender and crazy juicy piece of meat.

Step 1: Pre-heat your oven to 350°F. Pat the leg dry with a paper towel and season generously with salt and freshly ground black pepper.

Step 2: Cut your onion into wedges and the garlic bulbs in half. Don’t worry about peeling anything as you will strain them out later on. Place the onion, garlic, and rosemary springs into your roasting pan, forming a bed for the lamb to rest on top of.

Step 3: Place the lamb over the garlic and onions and then top with a few more springs of rosemary. Add in the wine and beef broth to the pan and loosely cover with foil. Braise for 2 hours.

Step 4: At the 2 hour mark, remove the foil and place the lamb back in the oven uncovered for one hour. This will caramelize the top give the meat a nice golden brown crust.

Step 5: Lastly, make a delicious jus from the remaining liquid. Remove the lamb and set aside covered with foil. Place the whole roasting pan back on the stove and bring to a boil while mashing the onions and garlic into the pan. Keep the liquid boiling until it has reduced by half and then strain out the solid bits. Serve over a bed of mashed potatoes or your favorite veg and drizzle with the jus.

And there you have it! A simple, delicious way to wow your dinner guest with little to no effort at all!


Recipe: Red wine braised lamb

Ingredients
(12)
600 g lamb leg chops
2 tbsp vegetable oil
2 tbsp butter
1 onion — chopped
3 celery sticks — chopped
3 carrots — sliced
2 tsp dried oregano
2 tsp garlic cloves — crushed
2 tbsp tomato paste
1 1/2 cup red wine
1 1/2 cup beef stock
1 bay leaf
Method:
Preheat the oven to 160C.

Heat a skillet on high heat, season meat with salt and pepper. When the skillet is hot enough, add 2 tablespoons of oil then brown the meat until brown on both sides. Once browned, remove from the skillet, and set aside.

Reduce the heat of the skillet then add the remaining oil and butter, heat until butter is melted. Add chopped onion, celery, carrots and oregano cook for 10 minutes, until vegetables are soft.

Add crushed garlic and tomato paste to the skillet and cook until tomato paste has darkened and garlic is fragrant.

Add red wine to the skillet and allow to bubble for 30 seconds. Add beef stock and bay leaf and stir to combine.

Transfer the skillet contents to an ovenproof dish and add the meat into the liquid. Cover the ovenproof dish with a lid or foil.

Place in the oven for 1 hour and 30 minutes. Check if the meat is tender, return to the oven if necessary.

Serve with mashed potato and veg or your favourite side dish.

Reprinted with permission from Kgomi Carvalho from Kgomi’s Kitchen, follow along on Instagram for more recipes.

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Directions

For the root vegetable purée

In a large saucepan, combine the celeriac, potatoes, parsnips, garlic, and bay leaves. Pour in the water and 2 tablespoons of the kosher salt. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until tender, 20-25 minutes.

Drain, discard the bay leaves, and transfer the root vegetables and garlic to a food processor. Add the butter, remaining salt, and nutmeg process until very smooth. Taste and add more salt, if necessary. Keep warm or reheat before serving.

For the lamb

Preheat the oven to 450 degrees.

Rub the lamb with 1 tablespoon of the olive oil and season it with 1 tablespoon of the salt and 1 ½ teaspoons of the black pepper. In a medium-sized saucepan, bring the stock and wine to a boil over medium-high heat. Allow it to bubble gently and reduce while you sauté the vegetables, about 10 minutes or so.

In a large Dutch oven over medium-high heat, warm the remaining olive oil. Add the onions and cook, stirring occasionally, until soft, 7-10 minutes. Stir in the carrots, parsnip, anchovies, ¼ teaspoon of the salt, remaining pepper, rosemary, sage, and bay leaf. Turn off the heat and pour in just enough of the stock-wine mixture to cover the vegetables. Place the lamb, fatty-side up, on top of the vegetables.

Transfer the pot to the oven and cook, uncovered, for 25 minutes. Then add the remaining stock-wine mixture, cover the pot, and reduce the heat to 325 degrees. Cook for 1 ½ hours, at a bare simmer, reducing the heat if necessary, then turn the lamb over. Cook 1 ½ hours longer and turn the lamb over again.

Uncover the pot and stir in the olives. Cook for another hour, turning the lamb after 30 minutes. At this point, the lamb should be soft enough to cut with a serving spoon. If not, cover the pot and continue to cook until it is.**

Just before serving, mash the garlic and the remaining salt to form a paste. Stir it into the lamb’s pan juices. To serve, make a bed of root vegetable purée on each plate. Cut the lamb with a serving spoon and lay some of it over the purée, along with some vegetables and pan juices.


Herb-Stuffed Leg of Lamb Braised in Red Wine

Boneless leg of lamb makes a reliable main course for a sit-down dinner party. It’s elegant, it’s not at all fussy to cook, and it carves as neatly as a loaf of bread. But if all you’ve ever done is roasted leg, you owe it to yourself (and your guests) to try braising it. As much as I adore rosy-pink roasted lamb, nothing matches the succulence of a braised leg of lamb. I roll the bone lamb up around a simple stuffing of herbs, garlic, and shallots to add flavor and color to the meat. And, the best part: the strained braising liquid turns instantly into a wonderful meaty sauce that tastes as good as something you’d get in a fine restaurant. (Plus, it gives you an excuse to dust off that old gravy boat.) Most markets carry boned and rolled leg of lamb. In order to stuff the lamb, you’ll need to slip off the netting or until the butcher twine that holds it together. Then it’s simply a matter of rolling it back into a cylinder and tying it up with kitchen string after stuffing. If you have a butcher who does bone the lamb for you, ask him to saw or chop the bones into 1-inch pieces so you can add them to the braising pan. They will add flavor and body to the sauce. Serve with a creamy potato gratin and buttered green beans.

Notes Working ahead: The lamb can be seasoned, rolled, tied, covered, and refrigerated up to 18 hours before braising (steps 1 and 2)

Occasion Buffet, Family Get-together, Formal Dinner Party

Recipe Course main course

Dietary Consideration egg-free, gluten-free, lactose-free, low carb, peanut free, soy free

Taste and Texture garlicky, herby, meaty, savory, winey

Ingredients

  • One 5-pound boneless leg of lamb (plus reserved bones, sawed or chopped into 1-inch pieces optional)
  • Coarse salt and freshly ground black pepper
  • ½ cup chopped flat-leaf parsley stems reserved
  • 2 tablespoons chopped fresh thyme, mint, rosemary , and/or sage (in any combination)
  • 1 shallot , finely chopped
  • 2 garlic cloves, minced
  • ¼ teaspoon ground allspice
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion (about 8 ounces), coarsely chopped
  • 2 large carrots , coarsely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon chopped fresh thyme, mint, rosemary , and/or sage (the same combination you used in the stuffing)
  • 2 bay leaves
  • Reserved parsley stems from the stuffing, torn into 4-inch lengths
  • 1 cup dry red wine
  • 2 cups lamb, veal, or chicken stock , homemade or store-bought

Instructions

Trimming the lamb: open the lamb out flat, fat side down, on your work surface. If there are any especially thick spots, make a lengthwise incision with a knife, without cutting through the meat, and lay it open like a book. You want to get the meat as even in thickness as possible while keeping it intact. Season the cut side generously with salt and pepper.

The stuffing: in a small bowl, combine the parsley, mixed herbs, shallot, garlic, and allspice. Stir until evenly mixed together.

Stuffing and shaping the lamb: spread the stuffing over the cut side of the leg of lamb with a rubber spatula. Press the stuffing into the meat with your hands to make it adhere, and spread it around so that it covers the entire inside surface. Roll the lamb up into a cylinder, and tie it neatly and snugly with kitchen string. Season the outside of the meat with salt and pepper. (The lamb can be prepared to this point and refrigate for up to 18 hours before braising. When you are ready to braise the lamb, remove it from the refrigerator, and let it sit at room temperature while you heat the oven.)

Heat the oven to 325 degrees.

Browning the lamb: add the oil to a heavy lidded Dutch oven or braising pan just large enough to hold the lamb (5-quart), and heat it over medium-high heat until it simmers. Lower the lamb into the pot with tongs, and brown it evenly, turning to brown all sides, until mahogany in spots but not at all burnt, 10 to 12 minutes total. Transfer the lamb to a platter. Add the bones to the pot if you have them, and brown them as best you can without charring, turning them ever 4 minutes, for about 12 minutes. Set aside with the lamb. Pour off all but about 1 tablespoon of fat from the pot. If the bottom is at all blackened, wipe those bits out with a damp paper towel, doing your best to leave behind the caramelized juices.

The aromatics and braising liquid: return the pot to medium-high heat, add the onion and carrots, and sauté, stirring, until beginning to brown, about 4 minutes. Add the tomato paste and stir it in with a wooden spoon so it coats the carrots and onions. Add the teaspoon of herbs, the bay leaves, and parsley stems. Pour in the wine and bring it to a boil, stirring and scraping with the spoon to dislodge all those wonderful caramelized bits stuck to the bottom of the pot from browning the lab. Boil to reduce the wine by about half, about 2 minutes. Pour in the stock and bring to a boil. Continue to boil, stirring occasionally, for about 4 minutes allowing the flavors to meld.

The braise: return the lamb to the pot, along with any juices that have seeped from the meat, and tuck the bones, if using, around the meat. Cover with a piece of parchment paper, pressing down so the paper nearly touched the meat and the edges extend over the sides of the pot by about an inch. Then put the lid in place, and slide the pot onto a rack in the lower third of the oven. After about 15 minutes, check to see that the liquid is simmering gently, not aggressively. If it’s simmering too vigorously, lower the oven heat 10 or 15 degrees. Continue to braise, turning the lamb with tongs and basting once or twice, until the meat is fork-tender and cooked through, 2 to 2 ½ hours.

The finish: transfer the lamb to a carving board with moat or platter to catch the juices, and cover loosely with foil to keep warm. Strain the pan juices into a saucepan, and skim off and discard excess fat – there may be as much ½ cup, so it’s a good chance to use your gravy separator, if you have one. Bring the sauce to a boil and simmer for 5 minutes t concentrate the flavor and thicken it some. Taste: if it tastes too brothy, boil for another 3 or 4 minutes. Taste again for salt and pepper.

Serving: remove the string from the lamb, pour any juices that have accumulated on the carving board into the sauce, and carve the lamb into ½ inch slices. Arrange the slices on dinner plates or a serving platter, and pour over enough sauce to moisten. Pass the remaining sauce at the table.


Red wine braised lamb

Heat a skillet on high heat, season meat with salt and pepper. When the skillet is hot enough, add 2 tablespoons of oil then brown the meat until brown on both sides. Once browned, remove from the skillet, and set aside.

Reduce the heat of the skillet then add the remaining oil and butter, heat until butter is melted. Add chopped onion, celery, carrots and oregano cook for 10 minutes, until vegetables are soft.

Add crushed garlic and tomato paste to the skillet and cook until tomato paste has darkened and garlic is fragrant.

Add red wine to the skillet and allow to bubble for 30 seconds. Add beef stock and bay leaf and stir to combine.

Transfer the skillet contents to an ovenproof dish and add the meat into the liquid. Cover the ovenproof dish with a lid or foil.

Place in the oven for 1 hour and 30 minutes. Check if the meat is tender, return to the oven if necessary.

Serve with mashed potato and veg or your favourite side dish.

Reprinted with permission from Kgomi Carvalho from Kgomi’s Kitchen, follow along on Instagram for more recipes.


Where to buy lamb shanks

For me, it's a usually a struggle to find lamb shanks year round, and I live in a major metropolis. The one place I can almost always find them is at Whole Foods, but when you can find them, the Costco lamb shanks are Australian lamb and are absolutely divine. Check for them around Easter in particular!


Red Wine Braised American Lamb Shanks

1 and 1/2 cups red wine No need to buy anything expensive or fancy!

14 ounce can of tomato sauce

1 tsp fresh rosemary, chopped

2 bay leaves Find these in the spice aisle

DIRECTIONS

Prep:Preheat oven to 350 degrees F. Let the lamb shanks sit out for 10 minutes before beginning to brown them. This is a good time to chop your carrots, onion, and garlic.

Prepare the Lamb: Add 1 tablespoon olive oil to a large dutch oven over medium heat. Season the lamb shanks all over with salt and pepper, and brown them on all sides, working in batches if necessary to make it easier. Set aside on a plate.

Add the onion and carrots, and cook, stirring, for a few minutes, until the onion is soft and translucent. Add the garlic and cook a minute more.

Coat the lamb shanks in the flour - don't worry about making it perfectly even. Add them on top of the veggies, and pour in the red wine, beef broth, and tomato sauce. Try to make sure all the meat is covered with the liquid, or covered as much as possible. Add the rosemary and bay leaves, and bring to a simmer over medium heat on the stove. Once it's simmering, turn off the heat, cover with the lid, and place in the oven.

Cook: Cook for 1 hour at 350 degrees, and rotate any pieces of meat that are sticking out above the level of liquid in the pot. Return to the oven, turn the oven temp down to 325 degrees, and cook 35-45 more minutes. The meat should be fork-tender and should shred easily when done.

Serve + Store: Enjoy immediately! Serve with couscous, mashed potatoes, orzo, or any other side you might have on hand. Store leftovers in an airtight container in the fridge for up to 5 days.


RED-WINE BRAISED LAMB

Here’s some Date night inspiration. This cut of meat is a lamb leg chop, served here with mashed potatoes. It is slow-cooked but it doesn’t take too long, starts on the stove-top and finished off in the oven.

600g Lamb Leg Chop (about 4 Chops)

2. Heat a skillet on high heat, season meat with salt and pepper. When skillet is hot enough, add 2 tablespoons of oil then brown the meat until brown on both sides. Once browned, remove from skillet, and set aside.

3. Reduce the heat of the skillet then add the remaining oil and butter, heat until butter is melted. Add chopped Onion, Celery, Carrots and Oregano cook for 10 minutes, until vegetables are soft.

4. Add Crushed Garlic and Tomato Paste to the skillet and cook until tomato paste has darkened and garlic is fragrant.

5. Add Red Wine to the skillet and allow to bubble for 30 seconds. Add Beef Stock and Bay Leaf and stir to combine.

6. Transfer the skillet contents to an ovenproof dish and add the meat into the liquid. Cover the ovenproof dish with a lid or foil.

7. Place in the oven for 1 hour and 30 minutes. Check the if the meat is tender, return to oven if necessary.


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