Description
This boneless braised leg of lamb features mouthwatering flavors enhanced by garlic and fresh herbs, making it an easy yet impressive dish for any dinner gathering.
Ingredients
Scale
- 3 lb boneless leg of lamb
- ¼ cup olive oil
- 1 tablespoon finely minced rosemary
- 1 tablespoon finely minced sage
- 1 tablespoon finely minced thyme
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 1 pinch chili flakes
- 3 cloves garlic (very finely minced)
- 1 lemon (zested)
- 1 medium onion (quartered – skin can be left on)
- 1 head garlic (cut in half – skins left on)
- 2 springs each rosemary, sage, and thyme
- 3 cups beef broth
Instructions
- Preheat your oven to 325°F. Unwrap the leg of lamb and trim excess fat, leaving some for flavor.
- In a bowl, mix olive oil, rosemary, sage, thyme, salt, pepper, chili flakes, and garlic to create a seasoning paste.
- Spread the seasoning paste over all sides of the lamb and close it up without re-tying.
- In a braising pot, arrange onion, garlic, and herb sprigs at the bottom. Lay the lamb on top and pour in the beef broth. Cover the pot.
- Roast the lamb for 3 to 3 ½ hours, until it’s tender and browned. Once done, remove from the pot and cover loosely.
- Skim the fat from the braising liquid using a large spoon.
- In a medium pot over medium heat, use 3 tablespoons of the fat and whisk in flour. Pour the strained braising liquid through a sieve into this pot. Simmer and whisk until gravy thickens, seasoning to taste.
- Serve the lamb whole with gravy on the side or pull it into large pieces for easier serving.
Notes
Make sure to let the lamb rest after roasting to retain its juices.
For added flavor, consider marinating the lamb overnight in the seasoning paste.
Using a pot with a tight-fitting lid helps ensure moisture during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 0g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 51g
- Cholesterol: 150mg