Lamb braised with Beaujolais2017-01-16
- Servings : 4 - 5 as a main course.
- Prep Time : 20m
- Cook Time : 7:00 h
- Ready In : 7:20 h
Lamb braised with beaujolais. This is one recipe that I simply love to make. It is very straightforward and once it’s in the oven you can forget about it.
Seven hours in a low temperature oven produces a soft yielding texture to the meat and the resulting sauce is sumptuous.
Once cooked the braising makes it is so soft that you can eat it with a spoon.
Lamb is an expensive cut these days so it’s a bit of a treat. In my opinion this is by far the best way to cook a large leg of Lamb.
There are several images in the slider above that will help with the steps.
- 6-7lb Leg of Lamb.
- 2 large brown onions sliced.
- 4 Large carrots cut into large chunks.
- 8 Cloves of garlic peeled and left whole.
- 500ml Beaujolais (or other full bodied red wine)
- 400ml Stock (lamb, beef or chicken)
- Fresh Rosemary.
- Fresh Thyme (not lemon thyme)
- 1 Heaped teaspoon redcurrant jelly.
- Fresh ground black pepper
Pre-heat your oven to 250 Celsius 480 Fahrenheit. Place the leg of lamb into a non stick deep roasting tin and sear in the hot oven for 15 minutes.
Remove the lamb from the oven. Place all the veg in the bottom. Sit the lamb on top, add a couple of the rosemary sprigs and a few of the thyme sprigs then pour the red wine and stock into the pan. Season the Lamb with salt and fresh ground black pepper.
Use a double layer of foil to make a tent over the lamb making sure it does not touch the lamb. See image in the slider above. IT IS IMPORTANT TO MAKE SURE YOU HAVE A GOOD SEAL AROUND THE TIN. This will ensure that the stock and red wine do not evaporate. If you have a covered roasting tin big enough then use that.
Place the lamb back into the hot oven and reduce the heat to 110 Celsius 230 Fahrenheit. Leave for 7 Hours.
Remove the lamb from the oven and place it onto a serving platter covered with foil to keep warm.
Strain the remaining juices from the pan into a saucepan discarding the veg, add the redcurrant jelly and simmer until you have the consistency you want.