Tender lamb, aromatic herbs and velvety red wine – a feast for connoisseurs
This braised leg of lamb with fresh herbs and young potatoes is a real slow-cooker classic. Braising the meat makes it tender as butter and perfectly absorbs the flavours of rosemary, thyme and garlic. The young potatoes cook directly in the aromatic sauce and absorb the deep, spicy flavours.
The ideal wine accompaniment: a strong Syrah from the Rhône. Its spicy, dark fruity aroma with notes of black pepper, dark berries and a hint of smoke harmonises perfectly with the braised lamb. Below you will find five more excellent wine recommendations!
Which wine goes best with this meal?
The ideal companion: Syrah (Rhône, France)
A Syrah from the Rhône is the perfect choice for this dish. It combines deep dark fruit flavours (blackberry, blackcurrant) with spicy notes of black pepper, smoke and dried herbs.
Its strong tannins and fine acid structure provide a great contrast to the tender, braised leg of lamb. It harmonises particularly well with the Mediterranean herbs found in the sauce. The subtle mineral note of the wine also supports the earthy depth of the young potatoes.
Another 5 wine recommendations for this pairing
1️⃣ Grenache-Mourvèdre-Syrah (GSM) from the southern Rhône valley
- This cuvée combines the fruity richness of Grenache, the earthy depth of Mourvèdre and the spiciness of Syrah. Perfect for savoury lamb dishes with intense herbal aromas.
2️⃣ Malbec (Argentina)
- With aromas of dark fruits, violets, leather and a hint of chocolate, Malbec ideally complements the roasted flavours of the braised lamb.
3️⃣ Tempranillo (Ribera del Duero, Spanien)
- The fine balance between ripe red fruit, vanilla, spicy oak notes and well-integrated tannins makes Tempranillo an excellent choice.
4️⃣ Cabernet Sauvignon (Bordeaux or California)
- Its strong structure, notes of blackcurrant and fine roasted flavours complement the spicy leg of lamb perfectly.
5️⃣ Zinfandel (California, USA)
- Its ripe fruit, peppery spice and silky tannins make Zinfandel a great accompaniment to braised lamb.
The recipe:
Braised leg of lamb with fresh herbs and young potatoes
Cooking utensils
- 1 Braising pan or large ovenproof frying pan
- 1 Cutting board & knife
- 1 Oven gloves
- 1 Bowl for the marinade
Ingredients
For the leg of lamb:
- 800 g Leg of lamb with bone
- 2 Tbsp olive oil
- 3 Garlic cloves chopped
- 1 teaspoon coarse sea salt
- 1 teaspoon black pepper
- 2 Sprigs of rosemary
- 2 Sprigs of thyme
- 200 ml Red wine Syrah
- 250 ml Lamb or beef stock
For the young potatoes:
- 300 g small potatoes
- 1 Tbsp olive oil
- ½ teaspoon sea salt
- ½ teaspoon paprika powder
- 1 sprig of rosemary
Preparation
Marinate leg of lamb
- Rub the leg of lamb with olive oil and season with salt and pepper.
- Spread the chopped garlic, rosemary and thyme on top and leave to marinate for at least 30 minutes.
Fry and braise
- Preheat the oven to 160 °C.
- Sear the leg of lamb on all sides in a casserole.
- Deglaze with red wine, then add the stock.
- Cover and leave to braise in the oven for approx. 2.5 hours.
Preparing potatoes
- Wash the potatoes, mix with olive oil, salt and paprika.
- Bake in an ovenproof dish next to the leg of lamb for about 40 minutes.
Serve
- Remove the leg of lamb from the oven, leave to rest briefly, then cut into slices.
- Serve with the sauce and potatoes.
Recommended side dishes
- Green beans with almonds
- Rustic baguette for dipping the sauce
- Braised fennel with a citrus note
