We decided to cook the rest of our lamb to free up more space in our freezer. Today I will serve Wine-Braised Leg of Lamb.
- 1 leg of lamb well trimmed and browned
- standard mirepoix
- fresh rosemary
- fresh bayleaf
- galic cloves
- fond de l’agneau (lamb stock prepared from lamb bones and trimmings I had left over from breaking down the lamb to it’s primal parts. Chicken stock will do if you don’t have any lamb stock)
- Wine (I used red this time around. A dry white does the job as well)
- The Rub (Blend rosemary, garlic, onion, bay leaf, salt and pepper with a bit of oil to make a paste to easily coat the lamb)
- butter cut into cubes
Pre-heat over to 350F/180C
- Coat the leg of lamb with the rub and set on a bed of mirepoix in a roasting pan
- Add the braising liquid to cover 3/4 of the meat (wine and stock)
- Cover and cook until the meat is tender and pulls nicely
- Add butter to the cooking liquid
- Carve and serve with the jus
You could also add potatoes to cook with the braising liquid. Unfortunately we didn’t have any on hand.
Enjoy with rice, cous cous, potatoes, whipped potatoes, polenta, or whatever starch accompaniment you enjoy.