Wednesday, December 28, 2016

Braised Lamb Leg in Red Wine

Thanks to Pure South New Zealand Asia for the giveaway contest, I've won a huge frozen lamb leg!! I rarely eat mutton and not to mention cooking it at home. So this will be my maiden lamb leg cooking attempt! 

When I first received the frozen lamb leg, I was really clueless on how to prepare it. After googling on some recipes, I've finally decided to use braising method. Similar to beef stew, I guess braising the lamb leg in red wine sauce should not fare too badly.

  • 1 bone-in lamb leg, approx. 2.5kg
  • 2 cups red wine
  • 2 cups chicken stock
  • 1/4 cup tomato paste
  • 2 x 400gm cans chopped tomatoes
  • 1 large onion, chopped
  • 10 cloves garlic, chopped
  • 10gm fresh thyme
  • 10gm fresh oregano
  • 10gm fresh rosemary
  • salt and black pepper to taste
Season the thawed lamb leg with salt & black pepper

  1. Thaw and rinse the lamb leg thoroughly. Pat dry with kitchen paper. Generously season with salt and freshly ground black pepper. 
  2. Place a large oven proof casserole over the stove and heat up 3 tbsp oil. Add the lamb and sear each side until brown on both sides.
  3. Add in chopped onion and garlic and saute till fragrant.
  4. Pour in red wine, stock, chopped tomatoes and fresh herbs. Cover and bring it to a boil. Turn off heat.
  5. Preheat oven at 160deg cel. Place the casserole into the oven and cook for 1 hour. After 1 hour, remove casserole from oven. Gently turn over the lamb. Cover and return to oven and continue to cook for another 2 hours.
  6. Remove casserole from oven. Carefully transfer the braised lamb leg into a serving dish, cover lightly to keep it warm. 
  7. Place the casserole over stove, remove the herb sprigs, skim off excess grease and reduce the sauce till thick. Season with salt and pepper to taste if necessary.
  8. Spoon the gravy over lamb leg and serve.

Pan seared till browned on both sides before pouring in chopped tomatoes, tomato paste, red wine, chicken stock and fresh herbs.

This is how it looked after 3 hours of braising. 

Really tender meat after hours of braising! My 2 kids whom first time tasted lamb meat all approved of this dish! 

In another 3 days time it will be 2017!! I hereby wish all readers a Happy New Year!! Kids will be returning to school soon and time to prepare for the coming Chinese New Year.  My blog will be resting for a couple weeks and will be back with more awesome cooking/bakes....stay tune! 

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