Wine Braised Lamb

by | Meat

Wine braised lamb is a delicious technique to slow roast a lamb which imparts so much flavor and color. 

Wine Braised Lamb
Wine Braised Lamb

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. 

Braised Lamb

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!

PBS Lamb Chops
Lamb Chops by Robin Daumit on The Great American Recipe

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. 

rosemary and herb garden
Rosemare & Herb 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!

Equipment Needed

  • Large cast iron pan or Dutch oven
  • Tongs,
  • Cutting board
  • Sharp knife
  • Measuring cup
  • Measuring spoons
  • Stovetop
  • Oven
braised lamb ingredients
Braised Lamb Ingredients

Ingredients Needed

  • Lamb leg or shanks
  • Olive oil
  • Onion
  • Garlic
  • Coarse salt
  • Rosemary
  • Sumac
  • Black cumin
  • Red wine
  • Potatoes
  • Carrots
Wine Braised Lamb

Wine Braised Lamb

Wine braised lamb is a delicious technique to a slow roasted lamb, which imparts so much flavor and color. 
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Course: Meat
Cuisine: Mediterranean
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 300kcal


  • 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.



Calories: 300kcal

wine braised lamb
Wine Braised Lamb

My Muffin Madness


In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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