Wine-Braised Leg of Lamb With Garlic

Wine-Braised Leg of Lamb With Garlic
wine braised leg of lamb

Photo courtesy of Epicurious

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.

6
Servings
1103
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 3/4 Pounds 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 Tablespoons 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.

Nutritional Facts

Total Fat
67g
100%
Sugar
2g
N/A
Saturated Fat
29g
100%
Cholesterol
306mg
100%
Protein
83g
100%
Carbs
15g
5%
Vitamin A
43µg
5%
Vitamin B12
11µg
100%
Vitamin B6
1mg
58%
Vitamin C
18mg
31%
Vitamin E
0.1mg
0.7%
Vitamin K
0.9µg
1.1%
Calcium
129mg
13%
Fiber
1g
6%
Folate (food)
91µg
N/A
Folate equivalent (total)
90µg
23%
Iron
9mg
51%
Magnesium
133mg
33%
Monounsaturated
27g
N/A
Niacin (B3)
28mg
100%
Phosphorus
842mg
100%
Polyunsaturated
5g
N/A
Potassium
1378mg
39%
Riboflavin (B2)
1mg
66%
Sodium
261mg
11%
Thiamin (B1)
0.6mg
42.9%
Trans
0.2g
N/A
Zinc
16mg
100%