Red Wine Braised Leg of Lamb
Ingredients
-
5
lb
boneless leg of lamb
-
1
tsp
sea salt
-
1
tsp
ground white pepper
-
1
tsp
garlic powder
-
½
tsp
oregano
-
1
tbsp
cooking oil
-
3
tbsp
butter
-
1
tbsp
cornstarch
-
2
tbsp
tomato paste
-
1½
cups
red wine
-
4
cups
vegetable broth
-
2
tsp
sea salt
-
1
tsp
rubbed sage
-
1
tsp
garam masala
-
½
tsp
garlic powder
-
¼
tsp
ground thyme
-
5
cloves
garlic
-
1
lb
baby carrots
-
1
cup
pearl onions
-
1
lb
petite red potatoes
-
2
whole
bay leaves
Instructions
- Preheat the oven to 305°F.
- Season the leg of lamb with sea salt, ground white pepper, garlic powder, and oregano evenly on both sides.
- Heat a dutch oven on high heat, add cooking oil, and sear the lamb for 3 minutes on each side. Remove and set aside.
- Lower the heat to medium, add butter, and melt it. Stir in cornstarch until it binds, then add tomato paste, red wine, vegetable broth, sea salt, rubbed sage, garam masala, garlic powder, and ground thyme. Stir well.
- Make 3 small slits in the bottom of the lamb leg and insert a garlic clove in each slit.
- Return the lamb to the dutch oven, add the carrots, pearl onions, petite red potatoes, bay leaves, and remaining garlic cloves.
- Bring the broth to a slight boil, then cover and bake for 4 hours. Let it rest covered for an additional hour.
Nutrition Facts (estimated)
Servings
6
Calories
638
Total fat
22g
Total carbohydrates
26.4g
Total protein
69.8g
Sodium
1153mg
Cholesterol
212mg
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