My mother used to make roast leg of lamb every Christmas. We always loved it but in recent years we had stopped making it as my mom could no longer eat it. This Easter she told me she was ready to try again, but asked if I would prepare it differently than the way she used to make it. Try a new recipe? I thought you’d never ask! I turned to Saveur®. Their recipes have never steered me wrong and I was thrilled to find a recipe for braised lamb. Braising is such a beautiful way to prepare meat because it has a long, slow cook time, allowing the flavor to really develop and turn meat meltingly tender.
As expected the dish was absolutely fantastic and most importantly, my mom loved it.
Braised Leg of Lamb from Saveur®
1 (6-8-lb.) semiboneless leg of lamb
3 lb. small red potatoes, scrubbed clean
15 cloves garlic, crushed
6 large carrots, peeled and cut into 3″ pieces
6 sprigs fresh rosemary
2 bay leaves
1 large yellow onion, cut lengthwise into eight wedges
2 cups chicken stock
1 cup white wine
Minced flat-leaf parsley, to garnish
Kosher salt and freshly ground black pepper, to taste
Arrange a rack 8″ from broiler element and heat broiler to high. Put lamb in a large roasting pan, season generously with salt and pepper, and broil, flipping once, until browned, about 25 minutes. Remove lamb from oven and heat oven to 325°.
Arrange potatoes, garlic, carrots, rosemary, bay leaves, and onions around lamb; pour in chicken stock and wine. Season wine mixture with salt and pepper and cover pan tightly with aluminum foil. Place roasting pan in oven and cook, turning lamb once, until fork tender, 4–5 hours. Transfer to a wire rack and let cool 20 minutes. Transfer lamb and vegetables to a large serving platter and sprinkle with minced parsley; serve pan juices on the side.
*Additional chicken broth can be substituted for the white wine, if necessary.