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Braised leg of lamb from the Dutch oven with herb marinade

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Ingredients for 4 servings:

  • 1 leg of lamb
  • 3 carrots
  • 1 piece(s) celeriac
  • 1 stalk(s) leek
  • 3 onions, red
  • 400 ml Lamb stock
  • 200 ml red wine
  • 1 kg tomatoes, chunky, from the can
  • 3 cloves garlic
  • oil
  • 2 tbsp fresh herbs of Provence
  • Salt and pepper from the mill
  • 1 pinch(s) of cane sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

For the marinade, first finely chop the herbs and garlic and mix. Season with salt, pepper, and brown sugar, then rub the whole thing all over the leg of lamb. Peel the carrots, celeriac, and onions and chop them along with the leek (only the white part). Add the vegetables to the Dutch oven, place the leg of lamb on top, and then pour in the red wine, lamb stock, and tomatoes. Braise the whole thing for about one and a half hours at approximately 180 degrees Celsius (350 degrees Fahrenheit) before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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