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For most of my life, lamb held very little interest for me. Although the taste may have played a role, the more likely reason is that I did very little cooking until my late twenties. I could write an entire novel on the reasons that happened, for me and for SO many of us, but sufficed to say, I am so incredibly grateful I am cooking now (and making up for lost time)! Having eaten lamb on a number of occasions, I now know I was missing out. Big time. And while lamb is delicious any time of year, for many, Easter is when it is most often prepared, making the centerpiece of any holiday feast. Presenting, then, braised leg of lamb, with a rosemary au jus.
As this was my first time making leg of lamb, I wanted to go with a foolproof method: braising. As an up-front disclaimer, this recipe is not for those who like their meat on the rare side. Braising produces an incredibly tender meat that is medium-done.
What I love about braising is that it’s fool proof! Any meat has a near-guaranteed chance of success. Compared to roasting (where I have had major kitchen fails), braising seemed an obvious choice when cooking a large hunk of lamb for the first time.
Make the au jus (a French culinary term meaning “with sauce”) by boiling down the broth and meat juices. It’s totally delicious and perfect for dunking or serving alongside your leg of lamb!
I made this recipe using a three pound partial bone in leg of lamb. If you are making more, you’ll want to adjust the cooking times accordingly (roughly 4-5 hours for 6-8 pounds). Although I didn’t cook veggies alongside the lamb, you certainly can. Doing so has the added benefit of already-cooked veggies! Use ones that hold up well, such an onions, potatoes (sweet potatoes for AIP), carrots, parsnips, etc.
So totally delicious – even Corrina (age four) enjoyed!!
What You’ll Need for This Recipe:
- Dutch oven – an heirloom piece, something to be passed down for generations to come! While Le Cruset is of course beautiful, there are less expensive, equally good options, like this one from Lodge!
- Tongs – for a long time I didn’t feel I needed these, but oh my goodness they have turned out to be SO handy – I use them almost every day! Great for picking up large pieces of meat like this.
If you make this, #letscreatethesweetlife!
This recipe, along with our Chocolate Covered Strawberry Cream Eggs (+ bonus Almond Butter Eggs) and 5 Minute Chocolate Orange Fudge, are featured on Phoenix Helix’s Recipe Roundtable #211! Check it!
Braised Leg of Lamb
Braised leg of lamb finished with a rosemary-scented au jus. AIP + Paleo and Whole 30. Juicy, fall-off-the bone lamb with garlic and rosemary. Sure to please this holiday and anytime!!
- 3 lb bone-in leg of lamb (I used a partial bone-in)
- 1 Tbsp fat that is solid at room temperature
- 1 cup bone broth
- 3 sprigs rosemary
- 7 cloves garlic, chopped
- sea salt
Preheat oven to 300 degrees and set dutch oven on stove top, medium high to high heat. Sprinkle leg of lamb liberally with sea salt while stove and oven heat.
When dutch oven is hot, add fat to pan. Once melted and smoking, add lamb, searing on all sides. Remove from heat.
Add bone broth and spread garlic around lamb and broth. Lay sprigs of rosemary across lamb. Cook, covered, 2 - 2 1/2 hours, until fork tender. Remove from oven and allow to sit in juices for 15 minutes.
Remove lamb and set aside. Strain liquid from drippings and herbs into a small pot and bring to boil. Cook until reduced by about half. Serve alongside lamb.