Wine Braised Leg of Lamb
Ingredients
- Ingredients
- 2 small Leg of lamb ready to cook, bone-in, each about 350 grams (approximately 12 ounces)
- 2 sprigs rosemary
- 4 sprigs parsley
- 2 sprigs thyme
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 4 cloves garlic cloves
- 4 shallots
- 14 ozs ripe Tomatoes
- 1 Tbsp Orange zest
- 1 Tbsp lemon zest
- 1 Red Bell pepper
- 3 ripe Apricot
- ¼ l Beef broth
- ⅛ l dry white wine
- ¼ tsp Ground cinnamon
- chopped parsley (for garnish)
Preparation steps
Rinse the legs of lamb and pat dry. Rinse the herbs, shake dry and chop finely. Mix with 4 tablespoons olive oil, salt and pepper and spread on the legs of lamb. Let marinade for about 2 hours.
Preheat the oven to 220°C (approximately 425°F). Peel the garlic cloves and cut into slices. Peel the shallots and cut into columns.
Blanch the tomatoes, rinse under cold water, peel, remove the seeds and cut into small cubes.
Brush a roasting pan with the remaining olive oil. Add the legs of lamb, garlic cloves and the orange and lemon zest and place in the preheated oven. Cook everything for about 30 minutes, basting repeatedly with the juices.
In the meantime, rinse the bell pepper and cut it into bite-size pieces. Rinse the apricots, quarter and remove the pits. After 30 minutes of cooking, add the peppers, onion pieces, tomatoes and apricots to the lamb and pour in the broth and white wine. Season with cinnamon and cook for another 30-45 minutes with the vegetables. Season the sauce with the vegetables to taste and serve the legs sprinkled with parsley.
