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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Reviews (1)

40 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 0
Rating: Unrated
04/03/2013
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!