Askthechef recipe Classic cooked leg of lamb

Classic cooked leg of lamb


1kgleg of lamb on the bone
  peanut oil
250gmirepoix (carrot, onion, leek, celeriac)
500mlred wine
500mllamb stock
  salt and pepper

Preparation method

  • Clean the meat on the leg to halfway along the bone and tie the meat with kitchen string.
  • Sear the meat in a pan until all sides are nice and brown. Add the butter to the pan and baste the meat on all sides.
  • Now add the mirepoix, garlic and herbs to the pan, continue frying briefly, and deglaze with the red wine.
  • When the red wine has been reduced by half, add the lamb stock.
  • Leave to simmer for 3 hours on a low heat with a lid on the pan. Make sure that the temperature remains at around 85°C.
  • The meat is done when you can pick it off the bone.
  • Season to taste with salt and pepper. 

Serving suggestions

  • Delicious with thick-cut chips or baked potatoes and a fresh salad.
  • As part of a composition with e.g. green legumes, sweet pepper and fennel.
  • As part of a composition with e.g. carrot, onion and celeriac.

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