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–+ servings

Braised leg of lamb with lemon and thyme sauce & spring vegetables

Braised leg of lamb with a lemon-thyme sauce is an aromatic, tender braised dish that impresses with its strong roasted aromas, fresh citrus notes & fine herbal seasoning. The leg of lamb is slowly braised in white wine and lemon juice, while fresh spring vegetables provide a light and colorful addition.
The ideal wine accompaniment? Syrah, Grenache or Tempranillo bring just the right blend of fruitiness, spice and tannin to harmoniously support the roasted flavors of the meat and the acidity of the sauce.
➡ A n indulgent dish that is perfect for the transition from winter to spring! 🍷🐑
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main course
Cuisine French, Mediterranean
Servings 2 Positions
Calories 750 kcal

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

Nutritional values per portion

Calories: 750kcalCarbohydrates: 30gProtein: 45gFat: 50g
Keyword Braise leg of lamb, Braised dish with wine, Lamb with spring vegetables, Lemon and thyme sauce, Slow Cooking, Wine with lamb
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