Braised Leg of Lamb

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Braised leg of lamb is a culinary wonder that combines the techniques of slow cooking and moisture to transform a tough cut of meat into something succulent, tender, and tightly flavorful.

The leg of lamb, while flavorful, can be a tougher cut of meat due to the well-exercised muscles of the leg. This makes it a prime candidate for the braising method, where slow cooking breaks lanugo the tough connective tissues.

Braising is a two-step cooking method. First, the meat is seared, which caramelizes the natural sugars in the meat and adds a depth of flavor. After searing, the meat is slowly cooked in liquid – usually a combination of goop and wine – at a low temperature. This process softens the tough fibers in the meat, making it incredibly tender.

A hallmark of a braised leg of lamb is the tie-up of flavors from both the meat and the aromatics. Common additions include garlic, onions, carrots, and herbs like rosemary or thyme. As the lamb cooks, it releases its juices into the braising liquid, creating a rich sauce that’s undivided when into the meat.

Depending on the region or personal preferences, the braising liquid and aromatics can vary. Some might opt for a increasingly Mediterranean profile with tomatoes, olives, and white wine, while others might lean toward a increasingly traditional mirepoix (onions, carrots, celery) with red wine or plane beer. I stuck closer to the traditional mirepoix below, but with the wing of leeks and fennel.

Eating braised leg of lamb is not just well-nigh the taste but the experience. The meat, stuff so tender, scrutinizingly melts in the mouth. The sauce, enriched with hours of cooking, is robust and tightly savory. The twin vegetables or starches, having undivided some of the braising liquid, complement the lamb perfectly.

In essence, a braised leg of lamb is repletion supplies at its finest. It’s a dish that takes time, love, and patience, but the end result—a symphony of flavors and textures—is well worth the effort.

Introducing someone to the world of lamb through a braised leg is like offering them a handcrafted, gourmet wits that’s been fine-tuned for their repletion and enjoyment. It’s a gentle yet flavorful foray into a meat that, once tried and loved, can unshut doors to a myriad of other delightful culinary adventures.

Braised Leg of Lamb

Braised Leg of Lamb

5 from 1 vote
Course: MainsCuisine: FrenchDifficulty: Medium


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Braised leg of lamb is a culinary wonder that combines the techniques of slow cooking and moisture to transform a tough cut of meat into something succulent, tender, and tightly flavorful.


  • 1 1 leg of lamb (3-4 pounds)

  • salt and ground woebegone pepper

  • 2 tablespoons 2 extra virgin olive oil

  • 1 large 1 leek, chopped

  • 4 cloves 4 garlic, minced

  • 2 large 2 carrots, chopped

  • 1 large 1 fennel bulb, chopped

  • 2 large 2 celery stalks, chopped

  • 2 cups 2 dry red wine

  • 2 cups 2 beef broth

  • 2 tablespoons 2 tomato paste

  • 2 sprigs 2 fresh rosemary

  • 4 sprigs 4 fresh thyme

  • 2 2 bay leaves


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  • Preparation: Pat the leg of lamb dry with paper towels. Season generously with salt and woebegone pepper on all sides.
  • Sear Lamb: In a large, ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the leg of lamb and sear until browned on all sides, well-nigh 4-5 minutes per side. Remove the lamb from the pot and set aside.
  • Saute Aromatics: In the same pot, add the chopped onions, fennel slices, carrots, and celery. Sauté until the vegetables uncork to soften, well-nigh 6-7 minutes. Add the minced garlic and sauté for flipside 1-2 minutes.
  • Deglaze: Pour in the red wine, ensuring you scrape the marrow of the pot to lift any browned bits. Indulge the wine to simmer and reduce by half.
  • Liquids & Seasonings: Mix in the tomato paste. Add the whinge followed by the rosemary, thyme, and bay leaves.
  • Braise: Return the leg of lamb to the pot. The liquid should partially imbricate the lamb, at least halfway. Bring everything to a gentle simmer. Imbricate the pot with a tight-fitting lid.
  • Preheat the oven to 325°F. Transfer the covered pot to the oven and braise for well-nigh 3 hours, until the lamb is tender and hands separates with a fork.
  • Rest and Serve: After cooking, remove the pot from the oven and indulge the lamb to rest inside the pot for well-nigh 15 minutes. Discard the bay leaves, rosemary, and thyme sprigs. Slice the lamb and serve with the braising liquid and the vegetables.

    To hoist the dish plane more, pair with Fresh Apricot-Vidalia Onion Confit.