Braised Leg of Lamb
Hungry for more? The lamb farmers are featured in a podcast episode!
This low and slow leg of lamb recipe is well worth the wait. Make the chimmichurri sauce ahead of time and keep it in your fridge as your new favourite condiment. It takes about half and hour to prep everything and then all you have to do is let it cook.
Prep Time: 30 min
Cook time: 5+ hrs
Yield: 1 roast
1 cup water
1 tbsp non-iodized salt
1 head of garlic, minced or grated
1 cup fresh parsley, chopped
1 tbsp dried oregano
2 tsp chilli flakes
1/4 cup red wine vinegar
1/2 cup olive oil
Leg of lamb, bone-in
1 red onion
3 garlic cloves
Bunches of fresh herbs - rosemary & oregano
2 cup broth
1/2 cup Chimmichurri Sauce
In a small saucepan, heat water and salt. Stir until the salt dissolves completely and set aside to cool.
In a bowl, combine finely grated garlic, fresh chopped parsley, dried oregano and chilli flakes. Whisk in red wine vinegar, olive oil and the cooled salty water.
Transfer to a large jar and allow to sit in the fridge overnight to allow the flavours to develop and strengthen.
Thaw leg of lamb the day before. Salt the meat and keep it in the fridge overnight. Set it out on the counter in the morning to allow it to come to room temperature.
Heat your outdoor grill to its hottest temperature. Sear the meat on all sides over high heat for 20-30 seconds per side. Set meat aside.
Pre-heat oven to 400F.
Cut onion and garlic into wedges. Heat a cast iron pan on medium heat and cook the onion in a splash of oil until it softens. Add the garlic and chimmichurri sauce to the pan and cook a couple minutes more.
Remove the pan from the heat and arrange the wedges of vegetables around the edges of the pan. Place the bunches of herbs on top of the vegetables. Nestle the roast into the middle of the pan. Add enough broth that all the vegetables and herbs around the roast are sitting in the liquid.
Wrap the pan with the leg in tin foil. Place in pre-heated oven & immediately turn the temperature down to 270F. Leave in oven for 5 hrs or more.
The meat is done when it falls apart by touch and you can remove any bones without resistance. Remove the roast from the pan, cover and let sit for 10 min.
Zhuzh it up!
You can adapt this recipe to give the lamb whatever flavours you like. Change up the vegetables you fry up, the herbs you put in fresh and add a spice rub to the meat.
This amazing recipe was written by Erin Walker