Best 2 Wine Braised Leg Of Lamb With Garlic Recipes

Prepare yourself for a culinary journey like no other with our delectable Wine-Braised Leg of Lamb with Garlic recipe. This classic dish takes center stage with its succulent lamb leg, slow-cooked in a rich and flavorful red wine sauce infused with aromatic garlic. The result? Fall-off-the-bone tender meat that melts in your mouth, accompanied by a luscious sauce that tantalizes your taste buds.

Alongside this main course masterpiece, we present a delightful array of complementary recipes. Indulge in our creamy Garlic Mashed Potatoes, the perfect comfort food to soak up every drop of that savory sauce. For a refreshing contrast, try our vibrant Green Beans with Garlic and Almonds, where crisp green beans are tossed with toasted almonds and a zesty garlic dressing.

To elevate your meal further, impress your guests with our elegant Garlic Butter Asparagus. Tender asparagus spears are sautéed in a luscious garlic butter sauce, adding a touch of sophistication to your dinner table. And to satisfy your sweet cravings, our delectable Raspberry Chocolate Mousse awaits. This airy and indulgent dessert combines the tangy sweetness of raspberries with the richness of chocolate, creating a symphony of flavors that will leave you wanting more.

These recipes, when combined, create a remarkable dining experience that will transport your taste buds to culinary heaven. So gather your loved ones, set the table, and prepare to savor a meal that will leave an unforgettable impression.

Let's cook with our recipes!

WINE-BRAISED LEG OF LAMB WITH GARLIC

Wine-Braised Leg of Lamb With Garlic image

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.

Categories Wine Garlic Lamb Braise Dinner White Wine Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 5 3/4-pound 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-ml bottle dry white wine (such as Chardonnay)
2 tablespoons (1/4 stick) butter

Steps:

Preheat oven to 475°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°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°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.

BRAISED LAMB WITH ANCHOVIES, GARLIC AND WHITE WINE

Braised Lamb With Anchovies, Garlic and White Wine image

Provided by Mark Bittman

Categories brunch, dinner, easy, lunch, main course

Time 3h

Number Of Ingredients 7

Ingredients

2 pounds lamb shoulder
salt and pepper
1 chopped shallot
2 tablespoons minced garlic
3 anchovy fillets (more to taste)
1 1/2 cups white wine
1/2 cup stock

Steps:

Cut lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 339 milligrams, Sugar 1 gram

Tips:

Choose the right lamb: A leg of lamb that is about 6-7 pounds is ideal for this recipe. Look for a leg that is well-marbled, which will help to keep it moist during cooking.
Brown the lamb before braising: Browning the lamb in a hot pan before braising it will help to develop its flavor and color.
Use a good quality wine: The wine you use in this recipe will add a lot of flavor to the dish, so be sure to choose a wine that you enjoy drinking.
Don't overcrowd the pan: When you are browning the lamb, be sure to not overcrowd the pan. This will prevent the lamb from cooking evenly.
Simmer the lamb for at least 2 hours: The lamb needs to simmer for at least 2 hours in order to become tender and fall-off-the-bone.
Serve the lamb with your favorite sides: This lamb dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This wine-braised leg of lamb with garlic is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The lamb is braised in a flavorful sauce made with wine, garlic, and herbs, and it is then roasted until it is fall-off-the-bone tender. Serve this lamb with your favorite sides, and enjoy!