Braised leg of lamb with rosemary and dark red wine sauce
Tender, braised leg of lamb with an aromatic red wine sauce made from dark berries and herbs. Slowly cooked in the oven, the strong aromas unfold and ensure an unforgettable taste experience. Perfectly combined with a Carménère or Syrah with a strong character.
Prep Time 15 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 45 minutes mins
Course Festive dish, Main course
Cuisine French, Mediterranean
Servings 2 People
Calories 850 kcal
- 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
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
Calories: 850kcalCarbohydrates: 30gProtein: 65gFat: 45g
Keyword braised lamb, Carménère, Festive meal, French cuisine, Leg of lamb, Red wine sauce, Wine & Food Pairing