Wine braised lamb is a delicious technique to a slow roasted lamb, which imparts flavor and fall off the bone tenderness.
Course Meat
Cuisine Mediterranean
Keyword Wine Braised Lamb
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
resting time 1 hourhour
Total Time 3 hourshours
Servings 4servings
Equipment
Large Dutch oven or cast iron pan with lid
Ingredients
5lbBone-in Lamb Leg or so
2tbspOlive oil
1Medium Onion chopped
3Garlic cloveschopped
2tbspCoarse salt
Rosemary, several branches
2tbspSumac
1tbspBlack Cumin
2cupsRed wine
12Small Potatoes quartered
10Carrots
Instructions
Salt the lamb with half the salt, and allow to sit out room temperature for an hour.
Preheat the oven to 400 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.
After an hour, 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, another 30-minutes. Ready to serve.