Slow-Cooked Garlic and Rosemary Braised Leg of Lamb

This slow-braised leg of lamb recipe gives you fall-apart tenderness with the bright, herbaceous flavors that are classic for Easter. It’s also very forgiving since slow cooking makes it hard to overcook.

Serves 4–6
Total Time: 4–5 hours

Ingredients:

• 1 bone-in leg of lamb (2.5–3 lb)
• 4 cloves garlic, thinly sliced
• 2 Tablespoons fresh rosemary, chopped
• 1 Tablespoon fresh thyme leaves
• 1 Tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup white wine or chicken broth
• 1/2 cup beef or lamb stock
• 2 Tablespoons butter
• Juice of 1 lemon

Instructions:

1. Bring the lamb to room temperature.
2. Pat dry with paper towels.
3. Make small cuts in the lamb and insert garlic slices into the cuts.
4. Rub olive oil, rosemary, thyme, salt, and pepper all over the lamb.
5. In a large Dutch oven or roasting pan, melt the butter over medium heat.
6. Sear the lamb on all sides until browned (about 3–4 minutes per side).
7. Add the white wine and stock to the Dutch oven, scraping up any browned bits.
8. Squeeze lemon juice over the lamb.
9. Cover with a lid (or tightly with foil) and place in a 300°F (150°C) oven.
10.  Cook for 3 1/2 to 4 hours, basting occasionally with the pan juices.
11. Uncover and cook for an additional 20–30 minutes to crisp up the skin.
12. Remove from oven and let rest for 15–20 minutes before slicing.
13. Slice thinly and serve with pan juices.

Complete the Meal with these Easter Sides:

• Roasted asparagus with lemon and parmesan
• Mashed or roasted potatoes
• Honey-glazed carrots
• Mint jelly or a red wine reduction