Wine-Braised Leg Of Lamb With Garlic
Wine-Braised Leg Of Lamb With Garlic
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What to drink: a full-bodied zinfandel.Photo and recipe courtesy of Epicurious.
Servings
6
servings
Ingredients
- 5 3/4 pound bone-in leg of lamb, well-trimmed
- 4 large garlic cloves, minced, divided
- 3 large heads of garlic, cut horizontally in half
- 1 bunch fresh thyme (about 1 ounce)
- 1 750-milliliter bottle chardonnay, preferably epicurious chardonnay
- 2 tablespoon butter (1/4 stick)
Directions
- Preheat oven to 475 degrees F.
- Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper.
- Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb.
- Roast lamb 20 minutes. Reduce oven temperature to 350 degrees F.
- Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead.)
- Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350 degree F oven for 30 minutes before continuing.
- Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices.
- Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.