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