Braised Leg of Lamb

 

Equipment Needed:

• Oven safe casserole or dutch oven
• Whisk

Leg of Lamb Ingredients:

• 5.5 lb boneless leg of lamb
• Garlic cloves
• Salt
• Pepper
• Olive oil
• Fresh rosemary sprigs
• Sprig of thyme
• 475ml (2 cups) beef stock
• 475ml (2 cups) water
• Chopped carrots

Gravy Ingredients:

• Water
• Cornstarch

Leg of Lamb Steps:

1. Rub leg of lamb with salt, pepper, olive oil.
2. Pierce all around leg of lamb with a knife then insert garlic and rosemary into the cuts. Place in dutch oven, cover with plastic wrap and let marinate in fridge for 3-4 hrs. 
3. Pre-heat oven to 400°F.  Pour water and stock into dutch oven, cover with foil and cook in oven for 1 hr. Reduce temperature to 325°F and cook for another 2 hrs.
4. Remove foil, then add carrots and braise for 1 more hour.
5. Once done rest leg of lamb for 8-10 minutes, serve shredded or sliced with mashed potatoes or rice.

Gravy Steps:

1. Remove leg of lamb and carrots from dutch oven.
2. Over medium heat cook the juices down, then add cornstarch and water.  Lower the heat, whisk mixture continuously until gravy is nice and thick.