Simple Braised Leg of Lamb
Ingredients
The lamb and aromatics
-
3.85
lb
bone-in leg of lamb
-
12-15
cloves
garlic, peeled
-
Few
sprigs
fresh sage
-
Few
sprigs
fresh thyme
-
About 1
teaspoon
Himalayan salt
-
About 1
teaspoon
freshly ground black pepper
The vegetables and broth
-
1
large
onion, sliced
-
2-3
ribs
celery, chopped
-
3-4
leaves
fresh bay leaves
-
2
cups
bone broth
The cooking fat
-
2
tablespoons
lard, or other healthy cooking fat
Instructions
- Preheat the oven to 325°F.
- Pat the leg of lamb dry and make deep incisions throughout the roast.
- Insert garlic cloves, thyme, and sage into the incisions.
- If time permits, wrap the lamb in plastic and refrigerate for a few hours or overnight.
- Melt lard in a large skillet over high heat.
- Season the lamb with salt and pepper, then brown it on all sides in the hot pan.
- In a Dutch oven, place onions, celery, bay leaves, garlic, thyme, sage, and bone broth.
- Once browned, place the lamb on top of the vegetables in the Dutch oven.
- Cover and bake for 3½ to 4 hours until the meat is tender and falls off the bone.
- Serve with the braised vegetables and sauce, removing herbs before serving.
Nutrition Facts (estimated)
Servings
6
Calories
266
Total fat
8g
Total carbohydrates
4g
Total protein
41g
Sodium
157mg
Cholesterol
117mg
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