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!
- 5 pound leg of lamb (bone in or out)
- 1 bottle of red wine (I prefer cabernet sauvignon)
- 1 cup beef broth
- 1 large yellow onion
- 2-3 bulbs of fresh garlic
- 5-6 sprigs of fresh rosemary
- 1 tbsp kosher salt
- 1 tbsp fresh ground black pepper
- 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.
- 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.
- 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.
- 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.
- 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.
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