Lamb braised with Beaujolais

2017-01-16
  • 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.

It is another slow cooked method. I have used home made chicken stock in this recipe.

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.

Ingredients

  • 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.
  • Salt
  • Fresh ground black pepper

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Place the lamb back into the hot oven and reduce the heat to 110 Celsius 230 Fahrenheit. Leave for 7 Hours.

Step 5

Remove the lamb from the oven and place it onto a serving platter covered with foil to keep warm.

Step 6

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.

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