Reviews (1) Add Rating & Review 40 Ratings 5 star values: 10 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0 Martha Stewart Member Rating: Unrated 04/03/2013 I made this lamb for my family at Easter and even our 1,5 year old son loved it. It's soft moist and full of flavour. The best part: it takes literally no time to prepare. I was out of the kitchen in no time!
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Gallery Braised Leg of Lamb with Potatoes and Olives Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 bone-in leg of lamb (5 to 6 pounds) 10 garlic cloves, quartered Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 1/2 cups dry white wine 4 cups homemade or store-bought low-sodium chicken stock 4 sprigs rosemary 1 1/2 pounds small new potatoes, halved 1 cup oil-cured black olives 1/2 cup green Cerignola olives
Cook’s Notes If you don’t have a Dutch oven, braise the lamb in a roasting pan. Heat the oil by setting the pan across 2 burners, and then cover it with parchment-lined foil before it goes into the oven.
Gallery Braised Leg of Lamb with Potatoes and Olives
Recipe Summary Servings: 8
Gallery
Braised Leg of Lamb with Potatoes and Olives
Braised Leg of Lamb with Potatoes and Olives
Braised Leg of Lamb with Potatoes and Olives
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 bone-in leg of lamb (5 to 6 pounds) 10 garlic cloves, quartered Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 1/2 cups dry white wine 4 cups homemade or store-bought low-sodium chicken stock 4 sprigs rosemary 1 1/2 pounds small new potatoes, halved 1 cup oil-cured black olives 1/2 cup green Cerignola olives
Directions
Preheat oven to 300 degrees. Make 10 slits in lamb using a paring knife, and insert a piece of garlic into each. Generously season lamb with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear lamb on both sides until golden brown, about 5 minutes per side. Remove from heat, and add wine. Return to heat, and simmer for 1 minute. Add stock, remaining garlic, and the rosemary; bring to a boil. Cover with lid, and braise in oven for 4 hours.
Add potatoes and olives, and continue to braise until lamb and potatoes are tender, 35 to 40 minutes more.
Transfer lamb to a platter. Transfer potatoes and olives to platter using a slotted spoon. Strain pan juices, and skim fat from top; return to Dutch oven. Simmer over medium heat until reduced by half, 5 to 6 minutes. Spoon sauce over lamb.
Cook’s Notes If you don’t have a Dutch oven, braise the lamb in a roasting pan. Heat the oil by setting the pan across 2 burners, and then cover it with parchment-lined foil before it goes into the oven.
Cook’s Notes
If you don’t have a Dutch oven, braise the lamb in a roasting pan. Heat the oil by setting the pan across 2 burners, and then cover it with parchment-lined foil before it goes into the oven.
Reviews (1)
Add Rating & Review 40 Ratings 5 star values: 10 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0
Martha Stewart Member Rating: Unrated 04/03/2013 I made this lamb for my family at Easter and even our 1,5 year old son loved it. It's soft moist and full of flavour. The best part: it takes literally no time to prepare. I was out of the kitchen in no time!
Reviews (1)
Add Rating & Review 40 Ratings 5 star values: 10 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0
Add Rating & Review
40 Ratings 5 star values: 10 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0
40 Ratings 5 star values: 10 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0
40 Ratings 5 star values: 10 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0
5 star values: 10 4 star values: 10 3 star values: 12 2 star values: 8 1 star values: 0
Martha Stewart Member Rating: Unrated 04/03/2013 I made this lamb for my family at Easter and even our 1,5 year old son loved it. It's soft moist and full of flavour. The best part: it takes literally no time to prepare. I was out of the kitchen in no time!Martha Stewart Member
Rating: Unrated 04/03/2013
I made this lamb for my family at Easter and even our 1,5 year old son loved it. It’s soft moist and full of flavour. The best part: it takes literally no time to prepare. I was out of the kitchen in no time!
Rating: Unrated
All Reviews for Braised Leg of Lamb with Potatoes and Olives
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All Reviews for Braised Leg of Lamb with Potatoes and Olives
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
