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4.9 from 7 reviews

Red Wine Braised Lamb Leg

Recipe by Eric Jones

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.

  • Total Time5 hours 20 minutes
  • Yield6 1x

Ingredients

Units Scale
  • 5 lb boneless leg of lamb*
  • 1 tsp sea salt
  • 1 tsp ground white pepper
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1 tbsp cooking oil
  • 3 tbsp butter
  • 1 tbsp cornstarch
  • 2 tbsp tomato paste
  • 1 1/2 cups red wine
  • 4 cups vegetable broth
  • 2 tsp sea salt
  • 1 tsp rubbed sage
  • 1 tsp garam masala
  • 1/2 tsp garlic powder
  • 1/4 tsp ground thyme
  • 5 garlic cloves
  • 1 lb baby carrots
  • 1 cup pearl onions
  • 1 lb petite red potatoes
  • 2 whole bay leaves

Instructions

  1. Pre-heat oven to 305 degrees. 
  2. Season the leg of lamb with sea salt, ground white pepper, garlic powder, and oregano coating the meat evenly. 
  3. Heat a dutch oven (paid link) on the stovetop at high heat. Add a tablespoon of cooking oil and sear the lamb for 3 minutes per side. Remove the lamb from the dutch oven (paid link) and set it to the side.
  4. Lower heat to medium and add the butter. Once the butter is melted, add cornstarch, stirring until it binds. Add tomato paste, red wine, vegetable broth, sea salt, rubbed sage, garam masala, garlic powder, and ground thyme into the pot and stir.
  5. Slice 3 small slits a few inches apart on the bottom of the lamb leg and add 1 fresh garlic clove in each hole.
  6. Place the lamb back into the dutch oven (paid link). Add the carrots, pearl onions, petite red potatoes, bay leaves, and the 2 remaining garlic cloves in the dutch oven (paid link).
  7. 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. 

Equipment

(paid link)

Notes

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.

  • Prep Time: 10 minutes
  • Cook Time: 4 hours 10 minutes
  • Category: Comfort Food
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Calories: 638
  • Sugar: 7g
  • Sodium: 1153mg
  • Fat: 22g
  • Carbohydrates: 26.4g
  • Fiber: 4g
  • Protein: 69.8g
  • Cholesterol: 212mg

Find it online: https://dudethatcookz.com/red-wine-braised-leg-of-lamb/