Braised leg of lamb with fresh herbs and young potatoes
This braised leg of lamb with fresh herbs and young potatoes is a real taste sensation. The slow braising makes the meat particularly tender, while the herbs and spices are deeply integrated into the flavor. The perfect wine accompaniment is a Syrah from the Rhône, which perfectly complements the lamb dish with its spicy, dark fruity aromas.
Prep Time 15 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 45 minutes mins
Course Main course
Cuisine French cuisine, Mediterranean
Servings 2 People
Calories 650 kcal
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
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.
Calories: 650kcalCarbohydrates: 30gProtein: 45gFat: 35g
Keyword braised lamb, festive meal, Leg of lamb, Syrah, Wine accompaniment