Traditional recipes

Braised Lamb with Rosemary and Garlic

Braised Lamb with Rosemary and Garlic

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

Ingredients

  • 2 teaspoons coriander seeds
  • ½ cup coarsely chopped rosemary
  • 2 teaspoons dried oregano
  • 2 teaspoons freshly ground black pepper
  • 1 6-pound boneless leg of lamb, butterflied
  • 1 medium onion, coarsely chopped
  • 1 medium fennel bulb, coarsely chopped
  • 1 medium carrot, peeled, coarsely chopped
  • 1 head of garlic, halved crosswise
  • 2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes

Special Equipment

  • A spice mill or a mortar and pestle

Recipe Preparation

  • Toast coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or mortar and pestle.

  • Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped. Mix in coriander, then, stirring constantly, stream in ½ cup oil. Mix until a thick paste forms. Season lamb all over with kosher salt and spread half of the rosemary paste over inside of lamb. Starting from a short end, roll up lamb so it’s resting seam side down. Starting at the center, tie with kitchen twine at even intervals. Rub outside of lamb with remaining rosemary paste and place on a rimmed baking sheet. Chill at least 4 hours and up to 12 hours (letting the lamb marinate longer will really allow the flavors to meld and permeate the meat).

  • Remove lamb from refrigerator and let sit to come to room temperature, about 1 hour (this facilitates even cooking).

  • Preheat oven to 450°. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce oven temperature to 300°.

  • Meanwhile, heat remaining ¼ cup oil in a Dutch oven or other heavy pot large enough to fit lamb over medium. Add onion, fennel, carrot, and garlic and cook, stirring occasionally, until vegetables are soft and golden, 15–20 minutes. Add chiles de árbol and wine and bring to a simmer. Remove from heat.

  • Carefully place lamb in pot and pour in water to come halfway up sides of meat. Place in oven and braise lamb, uncovered, until an instant-read thermometer inserted into the thickest part registers 120°, about 1 hour. Transfer lamb to a cutting board and let rest 30 minutes.

  • Slice lamb and transfer to a platter. Spoon some braising liquid over and sprinkle with sea salt. Serve with salsa verde and harissa.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 690 Fat (g) 37 Saturated Fat (g) 9 Cholesterol (mg) 220 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 72 Sodium (mg) 190Reviews SectionExcellent! This is probably the tastiest and most tender lamb recipe I have ever made - Easter 2020 served with mint jelly, purple cauliflower purée, asparagus, mashed potatoes. Everyone loved it.AnonymousLas Vegas Nevada04/12/20

How To : Cook rosemary garlic braised lamb shanks

Back in college, we didn't mind eating Ramen for a week straight with a side of French fries from McDonald's. But when it came to special occasions like our one year anniversary with our boyfriend or friends' birthdays, we took the gourmet route and went all out.

If you need a superb crowning dish for an upcoming event - or if you just like lamb - check out this video to learn how to prepare a delicious rosemary garlic braised lamb with Farro.

Rosemary, garlic, crushed red pepper, anchovy fillets and preserved lemon flavor slow-cooked lamb shanks. Antonio Bettencourt of 62 Restaurant & Wine Bar in Salem, MA, offers the true meaning of fall-off-the-bone tender in a dish accompanied by farro, a high-protein grain that he prepares with carrots, onions and celery. Classic yet innovative and definitely delicious, this presentation is a perfect dinner for two garnished with a vibrant salsa verde of parsley, capers and shallots.


Braised Lamb Shanks with Garlic and Rosemary

There will be no leftovers. This recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!

Notes Slow Cooker Size: 5 quart

For a less assertive garlic taste, use elephant garlic.

Cooking Method slow cooking

Occasion Casual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Course main course

Dietary Consideration egg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free

Taste and Texture garlicky, meaty, winey

Ingredients

  • ½ cup dry red wine
  • 2 heaping tablespoons Dijon mustard
  • 2 teaspoons kosher or coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 5 to 6 pounds lamb shanks , not trimmed of fat
  • 1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Notes)
  • 2 medium yellow onions , peeled and coarsely chopped
  • 1 large carrot , peeled and cut in ¼-inch slices
  • Finely grated zest of 1 large lemon
  • 2 heaping tablespoons coarsely chopped fresh rosemary leaves

Instructions

In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.

Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.

Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.


Step 1

Toast coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool finely grind in spice mill or mortar and pestle.

Step 2

Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped. Mix in coriander, then, stirring constantly, stream in ½ cup oil. Mix until a thick paste forms. Season lamb all over with kosher salt and spread half of the rosemary paste over inside of lamb. Starting from a short end, roll up lamb so it’s resting seam side down. Starting at the center, tie with kitchen twine at even intervals. Rub outside of lamb with remaining rosemary paste and place on a rimmed baking sheet. Chill at least 4 hours and up to 12 hours (letting the lamb marinate longer will really allow the flavors to meld and permeate the meat).

Step 3

Remove lamb from refrigerator and let sit to come to room temperature, about 1 hour (this facilitates even cooking).

Step 4

Preheat oven to 450°. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce oven temperature to 300°.

Step 5

Meanwhile, heat remaining ¼ cup oil in a Dutch oven or other heavy pot large enough to fit lamb over medium. Add onion, fennel, carrot, and garlic and cook, stirring occasionally, until vegetables are soft and golden, 15–20 minutes. Add chiles de árbol and wine and bring to a simmer. Remove from heat.

Step 6

Carefully place lamb in pot and pour in water to come halfway up sides of meat. Place in oven and braise lamb, uncovered, until an instant-read thermometer inserted into the thickest part registers 120°, about 1 hour. Transfer lamb to a cutting board and let rest 30 minutes.

Step 7

Slice lamb and transfer to a platter. Spoon some braising liquid over and sprinkle with sea salt. Serve with salsa verde and harissa.


Braised Lamb with Rosemary and Garlic - Recipes

Braised Leg of Lamb

Preheat broiler. Trim lamb of any excessive deposits of fat, leaving a thin layer behind. Place in a roasting pan and broil, turning occasionally, until fat crackles and begins to brown on all sides. Remove lamb to a rimmed baking sheet. Mix together minced rosemary and crushed garlic, and spread evenly over roast sprinkle with salt and pepper and set aside. Reduce oven temperature to 275°F.

Skim and discard as much fat as possible from the baking pan, taking care not to discard browned bits or meaty juices. Place roasting pan over medium-high heat and deglaze with a bit of white wine, scraping up any browned bits add remaining wine, bring to a boil, and simmer until reduced by half. Add beef stock and whisk in tomato paste. Crush tomatoes by hand, discarding any skin and tough cores, and add to pan along with any tomato juice. Add bay leaves, rosemary, and garlic and bring to a simmer. Return lamb to pan and distribute onions, carrots, and potatoes around it. Cover the pan tightly with heavy-duty foil, transfer to the oven and roast, turning occasionally, until meat is very tender and falling apart, 5 to 6 hours.

Using a large spatula or slotted spoon, transfer lamb and vegetables to a serving platter tent with foil.

Transfer pan juices to a gravy separator and allow to settle pour juices into a large heavy saucepan, leaving as much fat behind as possible. Place over medium heat and bring to a simmer taste and adjust seasonings. If desired, thicken with a little cornstarch or arrowroot slurry. Transfer to a gravy boat and serve with lamb and vegetables.


One Pot Braised Lamb with Caramelized Onions and Rosemary

Jan 18, 2016

Filed in : Main Dish, Whole 30

I have a saying and it goes a little like, “When in doubt of what to make for dinner, start with an onion, butter, fresh herbs and go from there.” Well, I can tell you if you follow this advice, your dinners will (for the most part!) always turn out magical!

It seems like these days, I have been stuck endlessly working at my computer and at the end of all that I have no desire to clean a bunch of dishes! So I have been working on a few one-pot-wonder dinners for you all. If you haven’t listened to this week’s podcast episode, it is all about simple week night dinners and flavor boosters. Let’s just say caramelized onions stolen my heart!

I served this over a simple cauliflower mash and with a side salad with feta cheese and the most amazing, you will want to eat all the salad, dressing from my cookbook! Now that is dinner done right, with no clean up so more time for me to watch Downton Abbey, yay!


Why You&rsquoll Love This Garlic Roasted Rack Of Lamb With Rosemary

If you are a lover of lamb, you will appreciate the robust flavors of this Australian rack of lamb. Not only is the flavor spot on, but it also has this rich buttery texture that is just out of this world.

This lamb entrée is also the perfect dish for a special event (like Christmas Eve) or any time of the year!

  • Prep time can be done in under 15 minutes.
  • It&rsquos easy to make.
  • You only need 6 simple ingredients.
  • It&rsquos free of any gluten, dairy, or soy products.
  • Lamb is wholesome and absolutely delicious!

Ingredients Needed For Roasted Rack Of Lamb

To make this delicious dinner recipe, all you need are 6 basic ingredients. You likely already have many of these in your pantry already!

  • Rack of lamb
  • Garlic cloves (minced or grated)
  • Fresh rosemary (chopped)
  • Olive oil
  • Salt
  • Ground black pepper (fresh)

Instructions:

Trim lamb leg well then tie the roast and sprinkle with salt and freshly ground pepper. Combine 1 cup of olive oil, parsley, rosemary and garlic then spread mixture over lamb leg.

Heat 1/4 cup of olive oil in a large braising pot or Dutch oven. Sear lamb leg on all sides until brown, then remove from pot and set aside for later. Add carrots, leeks, onion, celery and fennel to the pan and brown. Once browned, return the leg of lamb to the pan and add whole peppercorns, bay leaves and Malbec. Add stock as needed to cover the lamb then bring to a boil, skimming foam as needed. Reduce heat and cook for about 4 hours. Add more stock as necessary to keep lamb moist during cooking.

Once lamb has cooked, remove from pan and place on a cutting board, loosely covered with foil. Strain the remaining braising liquid into a medium saucepan then discard solids.

Heat the braising liquid over medium-high heat until it is boiling. Add cornstarch and reduce sauce by half then remove from heat. Once removed from heat, add butter and adjust seasoning as desired.

Carve the lamb and serve over sweet potatoes or mashed potatoes and vegetables, then ladle Malbec sauce on top.


Slow-Roasted Rosemary Garlic Lamb Shanks

Although not the most popular of meats in American cuisine, lamb has long been a favorite in dishes around the world, especially in Mediterranean cuisine. Easy to prepare and flavorful, lamb gives a sweeter, earthier taste to recipes that call for beef. Lamb shanks are cut from the leg of the animal, containing a central bone surrounded by hearty meat. They are more inexpensive than other cuts of lamb.

While some cuts of lamb are delicious cooked briefly at high heat (like grilling), lamb shanks are a different matter. Braising is a better option since the meat tends to be a little tougher, and low and slow cooking renders it fork-tender. This slow-roasted lamb shank recipe is such a great and easy way to enjoy lamb. It only requires a few ingredients, and even though it takes some time, it's almost all hands-off.

You'll need to plan a few hours to prepare ahead for this recipe to allow the lamb to slow-roast, but it will be time well-spent. Serve with mashed potatoes or grain to soak up the juices.


Lamb Shoulder

Lamb shoulder is not as popular as lamb leg – and I truly do not understand why. It has more flavour and it’s far juicier. The only “downside” I can think of is that it needs to be slow cooked, it can’t be cooked hard and fast like a classic Roast Lamb Leg that’s cooked until perfectly pink and juicy inside.

On the other hand, because lamb shoulder is a juicier cut, it’s incredibly forgiving so if it’s in the oven for too long, it’s still going to be gloriously juicy.

I love using the technique of stuffing rosemary and garlic into incisions to infuse the meat with flavour. You can really only do this with rosemary because the sprigs are stiff enough to stick into the holes.

And also it works well for this recipe because it is slow roasted – the flavours do not infuse as well into the meat with a traditional roast that only takes 1 1/2 hours or so. So take advantage of it in this recipe!

OK, signing off! Love to hear if this makes it to your Sunday Night family dinner! – Nagi x

My favourite side dishes for roast lamb

More Roast Lamb Recipes

I love a good roast lamb – so I’ve shared a few over the years!


Watch the video: Lammkeule aus dem Backofen - Unser Rezept nicht nur zu Ostern (December 2021).