WINE-BRAISED LEG OF LAMB WITH GARLIC
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
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
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 3h
Number Of Ingredients 7
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
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
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
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
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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- In a food processor fitted with the steel blade, combine the thyme, rosemary, garlic, and onion and process until finely chopped.
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3.8/5 (6)Servings 6
- 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.
BRAISED LAMB WITH GARLIC, WINE, AND LOVAGE RECIPE
From foodandwine.com
Servings 6Total Time 2 hrs 45 minsCategory Meat + Poultry
- Roughly grind coriander seeds, peppercorns, and cloves with a mortar and pestle; set aside. Heat 3 tablespoons oil in a Dutch oven over medium-high. Add lamb pieces in a single layer, working in batches if needed, and cook, turning occasionally, until well browned on all sides, about 8 minutes. Add onion, salt, and coriander mixture. Cook, stirring occasionally, until spices are fragrant, about 2 minutes. Add wine, 1 tablespoon lovage, sage leaves, bay leaves, and garlic. Cook, stirring occasionally, until liquid is slightly reduced, about 2 minutes. Stir in passata, and bring to a boil. Reduce heat to medium-low, cover, and simmer until lamb is tender, about 2 hours.
- Preheat broiler to high with rack in middle of oven. Uncover lamb, and cook over medium-low until sauce is thickened, about 20 minutes, skimming off fat as needed. Brush 1 side of bread slices evenly with remaining 2 tablespoons oil, and place on a baking sheet. Broil in preheated oven until lightly toasted, about 6 minutes. Serve braised lamb and sauce over bread; sprinkle with remaining 3 tablespoons lovage.
WINE-BRAISED LEG OF LAMB WITH GARLIC RECIPE BY BIANCA …
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- Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper.
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