No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Braised Leg of Lamb with Potatoes and Olives

For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside the lamb.

  • servings: 8

advertisement

advertisement

Ingredients

  • 1 bone-in leg of lamb (5 to 6 pounds)
  • 10 garlic cloves, quartered
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups dry white wine
  • 4 cups homemade or store-bought low-sodium chicken stock
  • 4 sprigs rosemary
  • 1 1/2 pounds small new potatoes, halved
  • 1 cup oil-cured black olives
  • 1/2 cup green Cerignola olives

Cook's Note

If you don't have a Dutch oven, braise the lamb in a roasting pan. Heat the oil by setting the pan across 2 burners, and then cover it with parchment-lined foil before it goes into the oven.

Directions

  1. Step 1

    Preheat oven to 300 degrees. Make 10 slits in lamb using a paring knife, and insert a piece of garlic into each. Generously season lamb with salt and pepper.

  2. Step 2

    Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear lamb on both sides until golden brown, about 5 minutes per side. Remove from heat, and add wine. Return to heat, and simmer for 1 minute. Add stock, remaining garlic, and the rosemary; bring to a boil. Cover with lid, and braise in oven for 4 hours.

  3. Step 3

    Add potatoes and olives, and continue to braise until lamb and potatoes are tender, 35 to 40 minutes more.

  4. Step 4

    Transfer lamb to a platter. Transfer potatoes and olives to platter using a slotted spoon. Strain pan juices, and skim fat from top; return to Dutch oven. Simmer over medium heat until reduced by half, 5 to 6 minutes. Spoon sauce over lamb.

Source
Martha Stewart Living, April 2010

advertisement

advertisement

Reviews (1)

  • JBSchot 3 Apr, 2013

    I made this lamb for my family at Easter and even our 1,5 year old son loved it. It's soft moist and full of flavour. The best part: it takes literally no time to prepare. I was out of the kitchen in no time!