Looking for a memorable meal this spring? Well, I have two words for you — Australian Lamb. Braised in red wine, this flavorful leg of lamb cooks low and slow, allowing it to bathe in its own juices. The result is a tender, yet mild lamb cradled in a rich au jus of pearl onions, carrots, red potatoes, garlic, and fresh basil. It’s the perfect special occasion centerpiece that can be served as a meal on its own or alongside your choice of sides.
This post has been written in partnership with True Aussie Beef & Lamb. All opinions are mine alone.
I personally love lamb, and I jumped at the opportunity to partner with True Aussie Beef & Lamb to share this recipe with you all. If you’re a meat-lover and have yet to venture into the delicious world of lamb, I’ll be the first to say Australian lamb is the best option available.
This Red Wine Braised Leg of Lamb is awesome for special occasions and really any day of the week. The thought of lamb braising in the oven for hours until it’s super tender will have you feeling as though you hired a personal chef for dinner. Thankfully, you won’t need a chef to prepare this meal.
We’ll be using a leg of lamb in this recipe. This is a lean cut with a robust and mild flavor profile.
So what makes Australian lamb so special?
Australian lamb is pasture-raised, so it’s consistent in texture and flavor. I’ve heard folks describe lamb as “gamey,” but that has not been my experience with Aussie lamb. The flavor profile is mild, and it is amazingly tender. I mean, it is the #1 source of quality lamb in the US for a reason. So, let’s throw away those misconceptions.
Australian lamb is a high-quality protein packed with nutrients like Iron, Zinc, Omega-3, and B vitamins.
Australian lamb is extremely easy to cook with. As a matter of fact, this recipe is a great example of this. It is a leave-it-and-forget-it recipe. Once you’ve seasoned and seared the lamb, combine everything into a dutch oven(paid link) and let time do the rest.
Because it’s just good, that’s all. 🙂
Ingredients you’ll need to make this crazy juicy leg of lamb:
A 5 lb. Australian leg of lamb is the focus of this recipe. You can go with a boneless or bone-in cut. I used a boneless version. If you’re using a bone-in cut, be mindful of the cooking time as a bone-in leg of lamb takes longer to cook.
I kept it simple for the lamb seasonings. A simple blend of Himalayan pink salt, organic ground white pepper, garlic powder, and oregano is all you’ll need. You want that lamb to shine and not be overpowered by anything.
The leg of lamb will roast in the oven in a red wine broth. This broth is made using red wine (of course), vegetable broth, tomato paste, butter, and cornstarch (used as a thickener).
To make this an easy and complete meal, you’ll throw in petite red potatoes, pearl onions, and baby carrots. Feel free to get creative here as there are so many options. Brussels sprouts, turnips, sweet potatoes, and celery are all great options. Make it your own!
Because the broth will need a little seasoning love, we’ll add in whole bay leaves, Himalayan pink salt, sage, garam masala, garlic powder, and organic ground thyme. I can smell it from here!
How to make braised leg of lamb:
Pre-heat your oven to 305 degrees.
You will begin this recipe by combining your lamb seasonings (Himalayan pink salt, organic ground white pepper, garlic powder, and oregano). Season your leg of lamb evenly on both sides.
On the stovetop, heat your dutch oven(paid link) pot to high heat. Add a tablespoon of cooking oil and sear both sides of the lamb for 3 minutes. Once seared, remove it from the dutch oven(paid link) and set it to the side.
Lower the heat on the pot to medium heat and add butter. Once the butter is melted, add in the cornstarch and stir until it binds, followed by the tomato paste, red wine, and vegetable stock. I choose to use a Bourbon barreled red blend wine because of the in-depth flavor it brings out, but any red blend of your liking will work just fine. Cooking this lamb in red wine will add acidity and a slight sweetness to the dish.
While the lamb is resting, slit 3 small holes on the bottom side and place 1 garlic clove in each hole. It would be best if you placed the holes a few inches apart.
Add the remaining broth seasonings to the dutch oven(paid link) and stir it before placing the leg of lamb back into the pot. Add the remaining garlic cloves, red petite potatoes, pearl onions, baby carrots, and bay leaves, and bring the broth to a slight boil. Typically leg of lamb is simply roasted with potatoes and herbs, so I wanted to put my hat in the ring and add my spin to this delicious dish.
Note: You want your vegetables and stock to fill your dutch oven(paid link) halfway. This is, in essence, what braising is — searing your lamb on all sides to lock in the natural juices and caramelize the lamb’s exterior, then partially submerge the lamb and roast it in a sealed pot or pan.
Place the dutch oven(paid link) covered into the oven for 4 hours. The main factor in keeping your meat tender and juicy is making sure you have a tightly sealed top, and a dutch oven(paid link) is the best option for the task.
Once the 4 hours of baking time is complete, keep the pot covered and sit for an additional hour removed from the heat. Slicing the lamb before it has had a chance to rest will allow the juices to escape, which will ultimately dry out your meat. This lamb leg will be so tender it will melt in your mouth. It may take some time, but I will tell you that it will be well worth it!
I absolutely love the rich flavors you get from a great cut of lamb. Whether you enjoy a leg of lamb, rack of lamb, or another great cut, this dish is a nice festive dish to serve on special gatherings like Easter, Mother’s Day, and any other spring holiday.
What can I serve with this dish?
You can serve this dish with rice, mashed potatoes, or roasted vegetables. if can even be enjoyed solo with the added potatoes and baby carrots.
And how can I use any leftovers?
There are so many ways to enjoy this lamb after the fact. Make a lamb sandwich, tacos, quesadillas, grilled cheese sandwich, enjoy a lamb stir fry, fold into your favorite pasta and sauce, or even slice your lamb and create a lamb pizza.
If you are trying to decide what to make for your family, give this Red Wine Braised Leg of Lamb recipe a spot on your table. Australian lamb can be found at most of your local grocery stores like Whole Foods, Costco, and Wegmans — simply look for “product of Australia” on the label or #askforAustralian. Enjoy!
Braised in red wine, this flavorful leg of lamb cooks low and slow, allowing it to bathe in its own juices. The result is a tender yet mild lamb cradled in a rich au jus of pearl onions, carrots, red potatoes, garlic, and fresh basil.
Season the leg of lamb with the lamb seasoning coating the meat evenly.
Heat a dutch oven(paid link) pot on the stovetop at high heat. Add a tablespoon of cooking oil and sear the lamb for 3 minutes per side before removing it from heat. Remove the lamb from the pot and set it to the side.
Lower heat to medium then add butter. Once the butter is melted, add cornstarch stirring until it binds. Add tomato paste, red wine, vegetable broth, and broth seasonings into the pot and stir.
Slice 3 small slits a few inches apart on the bottom of the lamb leg and add 1 fresh garlic clove in each hole.
Place the lamb back into the pot and add in the carrots, pearl onions, petite red potatoes, bay leaves, and the remaining garlic cloves around the lamb.
Bring the broth to a slight boil then remove from heat. Cover and bake for 4 hours at 305 degrees and allow it to rest covered for an additional hour.