John Myers
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Marinated Leg of Lamb – Braised
The perfect marinated leg of lamb – braised recipe with a picture and simple step-by-step instructions.
Marinade:
- 3 tablespoon Extra virgin olive oil 1
- 1 tablespoon Freshly squeezed lemon juice
- 1 half Diced onion
- 1 Diced garlic clove
- 1 teaspoon Smoked paprika
Also:
- 1 Onion in wedges
- 150 ml Red wine
- 300 ml Vegetable broth
- Salt and pepper
- Chilli flakes
- 3 Rosemary sprigs
- 3 Lovage branches
- 3 Mixed cornstarch
- One day before preparation, rinse the knuckles with cold water and pat dry again. For the marinade, mix all the ingredients, brush the knuckles with them and put them in a freezer bag in the refrigerator overnight, kneading once every now and then.
- The next day, preheat the oven to 200 degrees, fry the knuckles in a dry pan until golden brown and fry the onion cut into wedges. When everything is nicely browned, transfer the contents of the pan into a preheated cast iron roaster. Simmer the roasting set in the now empty pan with red wine and broth and pour it to the knuckles in the roasting pan.
- Strip the rosemary needles from the stalks and chop them with the lovage, then add them to the roaster, season with a pinch of salt, pepper and chilli flakes, put a lid on and let everything simmer in the preheated oven for about 60 to 80 minutes.
- Lift the meat out of the broth and keep it warm in the switched off stove until the sauce is ready. To do this, puree the brew with a hand blender and bind it lightly with a little mixed cornstarch (1 tablespoon to 100 ml of water).
- Arrange the delicious shanks of lamb with the sauce on plates and serve with side dishes. I had Brussels sprouts in browned butter and potato dumplings. And because the meat portion was quite generous, we had another meal of it, with which I served spaetzle with pointed peppers and onion vegetables (last photo).
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