Wine Braised Leg Of Lamb With Garlic Recipes

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WINE-BRAISED LEG OF LAMB WITH GARLIC



Wine-Braised Leg of Lamb With Garlic image

Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What to drink: A full-bodied Zinfandel.

Categories     Wine     Garlic     Lamb     Braise     Dinner     White Wine     Spring     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 6

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 fresh thyme (about 1 ounce)
1 750-ml bottle dry white wine (such as Chardonnay)
2 tablespoons (1/4 stick) butter

Steps:

  • 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. (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.

BRAISED LAMB WITH ANCHOVIES, GARLIC AND WHITE WINE



Braised Lamb With Anchovies, Garlic and White Wine image

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 3h

Number Of Ingredients 7

2 pounds lamb shoulder
salt and pepper
1 chopped shallot
2 tablespoons minced garlic
3 anchovy fillets (more to taste)
1 1/2 cups white wine
1/2 cup stock

Steps:

  • Cut lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
  • To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 339 milligrams, Sugar 1 gram

SLOW ROAST LEG OF LAMB WITH WHITE WINE



Slow Roast Leg of Lamb With White Wine image

This will fall off the bone and makes a lovely rich and intense gravy. You can use oregano instead of the rosemary.

Provided by PetsRus

Categories     Lamb/Sheep

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 lbs leg of lamb
2 tablespoons plain flour
salt and pepper
1 lb peeled small onion or 2 large sliced onions
4 garlic cloves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1 teaspoon dried rosemary or 3 -5 sprigs fresh rosemary
2 tablespoons red currant jelly

Steps:

  • Preheat the oven to 325°F.
  • Pour the oil into a large, sturdy roasting tin and set it over the stove top.
  • Slash the lamb with a sharp knife, use one of the sliced garlic cloves, and stick slivers into the meat.
  • Season the lamb with salt and pepper then roll it in the flour.
  • Brown the lamb all over in the hot oil for 5-10 minutes.
  • Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
  • Add the garlic, white wine, stock, rosemary and redcurrant jelly, bring to a simmer, transfer to the the oven and cook for 2 hours covered, basting now and again with the juices.
  • Uncover and cook for another 1 1/2-2 hours, basting again at intervals.
  • Take the lamb out of the tin and place on a large board to rest in a warm place.
  • If needed skim off and reduce the pan juices, mash up the onions a bit.
  • Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.

Nutrition Facts : Calories 772, Fat 46.4, SaturatedFat 18.5, Cholesterol 205, Sodium 293.7, Carbohydrate 19.1, Fiber 1.3, Sugar 8.5, Protein 59.3

DRAGAN'S LEG OF LAMB WITH GARLIC AND BEER



Dragan's Leg of Lamb with Garlic and Beer image

This is a really easy and great tasting recipe that our I got from my Guatemalan friend. Served with some crusty bread and a salad, it makes a delicious meal for company and festive occasions.

Provided by Priyanka

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 2h20m

Yield 6

Number Of Ingredients 7

1 pound new potatoes
12 ounces baby carrots
1 (5 pound) leg of lamb
30 cloves garlic, peeled
salt and pepper to taste
¼ cup coarse-grain brown mustard
1 cup beer

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of water to a boil. Add the potatoes and carrots; boil for about 3 minutes. Drain and set aside.
  • Rinse the leg of lamb and pat dry. Place it in a roasting pan and season generously with salt and pepper. Rub the salt and pepper into the meat. Use a small knife to make incisions big enough for a garlic clove to fit in all over the leg. Stuff the garlic cloves into the holes. Spoon the mustard over the lamb and rub it in as well.
  • Roast, uncovered, in the preheated oven for about 30 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) Add the potatoes and carrots to the roasting pan. Baste the lamb with beer, reserving the rest for basting at 20 minute intervals.
  • Continue to roast the lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 1/2 hours longer. Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon the pan drippings over the meat and vegetables when serving.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 24.8 g, Cholesterol 167 mg, Fat 23.9 g, Fiber 3.6 g, Protein 45.5 g, SaturatedFat 11.3 g, Sodium 280.6 mg, Sugar 3.4 g

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