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
Braised Leg of Lamb with Potatoes and Olives

Source: Martha Stewart Living, April 2010

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

Directions

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

  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.

Cook's Notes

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.

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