David’s Restaurant 

Braised Leg of Lamb

Yield:   Serves six


For braise

6 to 8 pounds fresh leg of lamb—cut in 3 pieces by the butcher

15 cloves garlic—cut in quarters

Thyme sprigs

Rosemary sprigs

Sage sprigs

2 t Kosher salt

2 t Fresh cracked black pepper

½ C Olive oil

1 C Madeira wine

4 C Chicken broth—use low or no salt if buying from the grocery store

6 bay leaves

1 Stalk celery, rough chop

½ Spanish onion, rough chop

1 Large carrot, rough chop

½ Small leek, rough chop

2 Roma tomatoes, rough chop 

Vegetables for Garnish: 

Enough for six people plus leftovers, all  cut into fairly large chunks

Carrots, parsnips, potatoes, turnips, red onions, cipollini onions, leeks, sweet potatoes, squash—whatever vegetables look appealing at the market.

Finishing Sauce

2 T butter

Juice of half a lemon

Salt & pepper to taste

Method of Preparation:

1. Poke holes in the lamb with the tip of a knife and insert pieces of garlic and herbs

2. Season lamb with salt and pepper

These first 2 steps are best done a day before cooking, store in refrigerator

3. Heat oil in a braising pan and sear lamb one piece at a time on all sides.  Remove from the pan and set aside.

4. Add the braising vegetables and sauté until tender. 

5. Deglaze pan with Madeira, scrape all flecks from bottom of pan with a wooden spoon add chicken broth then put the lamb leg back in the pot and cover

6. Bake for three hours in a 350° oven  

7. Remove the cover and add the garnish vegetables—recover and cook for one hour

8. Remove pan from the oven, remove lamb and garnish vegetables and arrange an oven-proof platter or roasting pan

9.  Strain the roasting liquid from the pan into a saucepan—use a spoon to mash as much of the vegetables thru a sieve as you can and reduce the sauce.

9.  Swirl in the butter, a squeeze of lemon juice and adjust the seasoning with salt & pepper—for a thicker sauce add a slurry with either flour or cornstarch

10. Serve immediately.