Wine braised lamb is a delicious technique to slow roast a lamb which imparts so much flavor and color.
The Best Wine Braised Lamb
Looking for the best wine braised lamb recipe? Right here it is! Having grown up in a Mediterranean home, where lamb was our primary meat, I’ve discovered how wine enhances meat.
Typical braised lamb, a delicious Middle Eastern technique, is lamb that has been seared over high heat, using its fat to seal in juices.
There’s nothing about this technique I don’t love, however I’ve tweaked it and found it to elevate the cook on the lamb.
Wine Braised Lamb
Wine offered both the acidity, to brighten the meat juices, and natural sugar, to bring about a beautiful caramelization.
Before I add the wine, I sear the lamb fat in a little olive oil, to seal in the juices.
That wine works magic on both the meat and the sauce, not to mention the deep color that roasts onto the finished lamb.
Easy Wine Braised Lamb
Excellent homemade dishes should be easy enough for a novice cook to prepare, yet taste like a pro, and this one is.
For this dish, I used a bone-in leg of lamb but a shank works just as well; though you may want to use more than one.
Be sure to take a peak at how I prepare lamb chops on television, in the 8-Episode series The Great American Recipe, on PBS.
You will see that I approached those lamb chops much the same way, in braising them first on high heat. The judges raved over them and I definitely won that round!
Wine Braised Lamb and Fresh Herbs
You can certainly find great fresh herbs in most grocery stores, year round. But don’t turn your nose up to growing a few pots of your own!
Lamb loves the be paired with rosemary, but also does well with fresh oregano too. Oh sure, mint is paired with lamb in many parts of the world, but not my parts!
By all means, pop over and visit my ‘escape’ world of Playing In The Dirt is see if I inspire you to grow a few pots or garden.
What To Serve With Wine Braised Lamb
Of course a scrumptious side dish of Moroccan Rice would be perfect with this lamb recipe and you are sure to love my rice recipe.
But on busy days, why not toss in some potatoes and carrots to roast in the wine sauce, and serve a Cucumber Yogurt Salad on the side!
- Large cast iron pan or Dutch oven
- Cutting board
- Sharp knife
- Measuring cup
- Measuring spoons
- Lamb leg or shanks
- Olive oil
- Coarse salt
- Black cumin
- Red wine
Wine Braised LambCourse: MeatCuisine: MediterraneanDifficulty: Easy
Wine braised lamb is a delicious technique to a slow roasted lamb, which imparts so much flavor and color.
Bone-in Lamb Leg – 5 pounds, or so
Olive oil – 2 tbsp
Onion – 1 medium, chopped
Garlic – 3 cloves, chopped
Coarse salt – 2 tbsp
Rosemary – several branches
Sumac – 2 tbsp
Black Cumin – 1 tbsp
Red wine – 2 cups
Potatoes – 12 small, quartered
Carrots – 10
- Salt the lamb with half the salt, and allow to sit out room temperature for an hour.
- Preheat the oven to 400 and Place a (preferably cast iron), pan with a lid on top the stove.
- Drizzle the olive oil into the heated pan, toss in the onion and garlic and sear for a moment. Place the lamb in, on top of the onions and garlic and sear all sides until you see the color of the meat change from red to brown.
- Sprinkle the spices, rosemary and remaining salt into the pan, pour the wine in and put the lid on for 3-minutes.
- Quarter the unpeeled potatoes and carrots, lift the lid, place them around the lamb, lid back on and place the covered pan in the oven. Turn the oven down to 325 and roast for an hour to an hour and half.
- Halfway through the roasting time, open the pan, ladle the wine sauce at the bottom of the pan, over the tops of the veggies and meat, cover and continue roasting. Ready to serve.