A flavourful braised dish with fresh spring notes: Tender braised leg of lamb, slow-cooked in an aromatic lemon-thyme sauce, served with light spring vegetables such as asparagus and young carrots. The combination of the savoury depth of the lamb and the fresh, fruity acidity of the lemon makes this dish a perfect transitional recipe between winter and spring.
➡ Aber welcher Wein passt am besten dazu? In diesem Artikel erfahren Sie, warum ein Syrah, Grenache oder ein eleganter Tempranillo ein hervorragender Begleiter ist. 🍷🐑
🍷 Perfekter Wein zu geschmorter Lammkeule mit Zitronen-Thymian-Sauce
Why is this dish a challenge for wine pairing?
Lamb has a strong, slightly tangy meat texture that gains depth with braising time. The lemon-thyme sauce brings fresh acidity to the dish, which balances out the intense flavour of the lamb.
➡ The perfect wine must have strong fruit, spicy depth and mild tannins to support the lamb rather than overpower it.
1. syrah (Rhône, France or Australia)
✔ Why does it fit perfectly?
- Spicy notes (pepper, herbs) & dark berries harmonise with the lamb.
- Mild acidity & strong structure balance out the citrus flavour of the sauce.
➡ Tip: A northern Rhône Syrah (e.g. Crozes-Hermitage or Côte-Rôtie) offers a perfect balance.
2. grenache (Spain, southern France)
✔ Why does Grenache work so well?
- Juicy fruit (cherry, raspberry) & mild tannins harmonise with the sauce.
- Light spice & Mediterranean herb flavours underline the freshness of the dish.
➡ Tip: A Grenache from Priorat or the southern Rhône (e.g. Châteauneuf-du-Pape) provides just the right structure.
3. tempranillo (Rioja, Spain)
✔ Why is Tempranillo an exciting alternative?
- Spicy wood notes & fine tannins complement the roasted flavours of the lamb.
- Elegant acidity balances out the freshness of the lemon sauce.
➡ Tip: A Reserva or Gran Reserva from Rioja makes a fine accompaniment.
Braised leg of lamb with lemon and thyme sauce & spring vegetables
Cooking utensils
- 1 Cast iron roasting pan or casserole
- 1 Cutting board & knife
- 1 Pan for the vegetables
Ingredients
For the comb:
- 1 small leg of lamb (approx. 600 g)
- 2 EL Olive oil
- 1 Shallot (diced)
- 2 Garlic cloves (chopped)
- 200 ml White wine
- 200 ml Vegetable or lamb stock
- 1 Organic lemon (zest & juice)
- 3 Branches Sprigs of fresh thyme
- 1 TL Honey
- Salt & pepper
For the spring vegetables:
- 100 g green asparagus
- 2 Carrots (sliced)
- 1 EL Olive oil
- 1 TL Lemon juice
- Salt & pepper
Preparation
- Fry the leg of lamb:Season the leg of lamb with salt and pepper and sear in olive oil.Remove, then sauté the shallots & garlic in the roasting pan.
- Stew:Deglaze with white wine, add lemon juice & zest, thyme & honey.Return the leg of lamb to the roasting tin & braise at 160°C for approx. 2.5 hours.
- Prepare spring vegetables:Sauté the carrots & asparagus in olive oil, season with salt, pepper & lemon juice.
- Serve:Slice the leg of lamb, pour over the sauce & serve with spring vegetables.
Notes
Recommended side dishes for braised leg of lamb with lemon and thyme sauce
✔ Mashed potatoes with olive oil & lemon zest✔ Rosemary baked potatoes with sea salt
✔ Orange and saffron couscous
✔ Buttery polenta with parmesan & thyme
✔ Fresh baguette or focaccia
