Tender braised lamb with strong flavours and the perfect wine pairing
This braised leg of lamb is a true classic of French and Mediterranean cuisine. Slowly braising the meat in the oven makes it tender as butter, while the flavours of red wine, rosemary, garlic and spices combine wonderfully. The dark red wine sauce gives the dish a deep, complex flavour that harmonises perfectly with structured red wines. Find out here which wines go best with this dish!
Which wines go best with this meal?
Braised leg of lamb is a powerful, aromatic dish with a good structure and intense roasted flavours. The dark red wine sauce enhances this depth and creates a complex flavour profile. A suitable wine needs body, strong tannins and dark fruit flavours to keep up with the intensity of the lamb and the sauce. Herbal and spicy notes should also be present in the wine to pick up on the rosemary and garlic flavours.
1st Carménère from Chile (main recommendation)
➡ Why? Carménère is a tannic, deep red wine with flavours of blackcurrant, dark chocolate and cloves. Its subtle herbal and paprika flavours combine perfectly with the rosemary and garlic in the sauce, while its strong structure balances out the intense lamb. ✔ Recommended region: Colchagua Valley, Chile
2. syrah/shiraz from the Rhône or Australia
➡ Why? Syrah offers spicy pepper notes, dark berry fruit and a smoky depth that harmonise perfectly with braised lamb. The velvety texture and powerful mouthfeel round off the dish. ✔ Recommended region: Côte-Rôtie (Rhône, France) or Barossa Valley (Australia)
3rd Bordeaux (Cabernet Sauvignon & Merlot Blend)
➡ Why? A classic Bordeaux with Cabernet Sauvignon brings powerful tannins, blackcurrant and spicy notes that harmonise perfectly with the red wine sauce. The Merlot component provides soft fruitiness and an elegant finish. ✔ Recommended region: Pauillac or Saint-Émilion, France
The recipe:
Braised leg of lamb with rosemary and dark red wine sauce
Cooking utensils
- 1 Casserole or roasting pan
- 1 Cutting board & sharp knife
- 1 Cooking spoon
Ingredients
- 1 Small leg of lamb (approx. 800 g)
- 1 EL Olive oil
- 2 Garlic cloves, chopped
- 1 sprig of rosemary
- 1 TL Thyme
- 1 EL Tomato paste
- 300 ml Red wine (Carménère or Syrah)
- 200 ml Lamb stock or beef stock
- 1 TL Dijon mustard
- 1 TL Honey
- Salt & pepper to taste
Preparation
Fry & prepare the leg of lamb
- Season the leg of lamb with salt and pepper.
- Heat the olive oil in a roasting tin and sear the leg of lamb well on all sides.
- Add the garlic, rosemary and thyme and fry briefly.
Prepare & braise the sauce
- Stir in the tomato purée and fry briefly.
- Deglaze with red wine and reduce.
- Add the stock, Dijon mustard and honey, bring everything to the boil.
- Turn the leg of lamb in the sauce, cover and braise in the oven at 160 °C for 2.5 hours.
Serve
- Remove the leg of lamb from the roasting tin and leave to rest briefly.
- Pass the sauce through a sieve, reduce slightly if desired.
- Slice the lamb and serve with the sauce and garnish.
Recommended side dishes
- Potato gratin with parmesan
- Braised root vegetables (carrots, parsnips)
- Crispy baguette or polenta
