Leg of lamb is slowly braised with garlic, rosemary, onions, and vegetables until it is tender, moist, flavorful and falling off the bone. A white wine and broth sauce is leftover from the cooking process that tastes divine when spooned over the meat and veggies. The potatoes take on a rich, brown color as they absorb the meat juices as they cook with the lamb. Absolutely delicious.
This was the last piece of meat from our lamb order we got over a year ago. It was sad to use it up, but it made a very special Valentine’s Day dinner. We were snacking on leftovers from it all week too!
I know that I said that I would do a GAPS update today, but I decided that it would be better to wait until I have a little more to say on that. Meanwhile, I was falling behind in sharing recipes here at The Nourishing Gourmet. And this one was a winner!
Many traditional dishes are slow cooked which gives not only an absolutely delicious flavor, but makes everything very easy on the digestive system. I slowly braised several meats this week, and I love not only the taste, but how easily it hits your stomach! By the way, to make it GAPS safe, you can use turnips instead of potatoes, and replace the wine with another cup of broth.
A few notes: I used a large clay cooker ( 9 by 13 bottom with top). If you have one, use it by all means. The clay not only keeps things super moist, but I think gives a rustic “natural” flavor. However, the recipe that I based this off of came from All About Braising (I’ve changed a few of the ingredients around and simplified some of the steps). She used a regular roasting pan with a foil cover. If you do this, you may want to add an extra cup of broth, just to make sure there is plenty of liquid. She says after 7 hours your lamb meat should be so soft you can just use a spoon to break it apart. I cooked mine 6 1/2 hours as I ran out of time, and it was great. I also didn’t flip it like I was supposed to. It wasn’t quite as soft on the top because of this (I actually had to use a fork instead of a spoon to break the meat apart!), but was still wonderful. If you do choose to turn it, beware that it will be a bit hard with all of those potatoes and carrots getting in your way.
Since this is a slow cooked dish, I bet you could make it into a slow cooker dish too!
And I used the leftover bones to make a lamb broth. Don’t waste those bones!
Braised Seven Hour Leg of LambAdapted from All About Braising
In the original recipe, she called for 1 cup of chopped, canned peeled tomatoes. I am a little sensitive to tomatoes, so we didn’t include it, but you could!
1 7-8 pound Leg of Lamb
2 bay leaves
Several Sprigs of rosemary
10-15 garlic cloves, crushed and peeled
1 onion, peeled, and cut into eighths
2-3 pounds of small red potatoes, scrubbed
6 carrots, peeled, ends cut off and cut into 3 inch pieces
1 cup of white wine
2 cups of broth (chicken or lamb)
Sea Salt and Pepper
1-If you are using clay cooker, put the bottom of the clay cooker in the oven and start preheating the broiler. Place your lamb leg in the clay cooker and broiler until you start to see speckled brown spots on the surface of the lamb. Turn over, and do the same to the other side.
2-Take the lamb and cooker out of the oven, and turn down the heat to 275 degrees. Surround the lamb with the carrots, onions, and potatoes,
garlic and rosemary and bay leaves, then pour the wine and broth over it. Sprinkle everything with sea salt and pepper.
3- If you are using a clay cooker, then put the top on. If you aren’t, make an aluminum foil tent over the food (don’t let it touch the food). Make sure that the rack in the oven is in the lower third of the oven, and place your lamb back in the oven. Now all you have to do is leave it alone for about 7 hours. Gently turn it with the help of tongs or two large spoons every two hours (read my notes above about what I did with what results).
4-When it’s done, take it out of the oven. We were lazy and served straight from the clay cooker. But you can remove the meat and veggies and plate them. Then you can skim some of the fat from the leftover juices, and boil it down a bit, and adjust it’s flavorings. Or you can just spoon it straight from the cooker over the vegetables and meat like us. Enjoy!
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