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Home Chinese Stovetop With Hoisin Sauce

Braised Leg Of Lamb Recipe

Ingredients

How to make it

  • Rub the salt, pepper, sugar and crushed garlic into the meat. Place in a bowl. Pour oil and wine over. Add Bay leaf and Rosemary. Leave to marinade 20 minutes.
  • Remove lamb from the marinade and pat dry with paper towel and place in a roasting pan.
  • Cook in moderately hot oven (400F) for 40 minutes.
  • Mix the onion, beans and chopped bacon with the marinade and spoon around the lamb.
  • Cook for 35-40 more minutes. Slice and serve lamb on a bed of braised beans.

People Who Like This Dish 2
Reviews & Comments 4

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    " It was excellent "
    unswissmiss ate it and said...
    We've had a run of chilly weather here, so I've finally got around to trying this. YUM! Made a few modifications: used slices of bone-in leg of lamb, skipped the bacon (none in the house, it never lasts long), subbed lentils for beans, used LOTS of extra garlic, and added a few chopped carrots. Flavors were excellent. Beans and white wine really balanced the richness of the lamb. Definitely don't need any extra liquid, and I skipped the dry roasting stage. Very adaptable!
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    " It was good "
    deedeec ate it and said...
    To the best of my memory, Dad always used a leg of lamb. The braising liquid is the marinade with the beans. The leg of lamb will weep a good amount of juice. I wouldn't add extra liquid unless it looked like the beans were burning. The lamb browns for the first 40 minutes without additional liquid.

    I LOVE this recipe. It is sooo good. Unfortunately I never make it, as my husband is violently alergic to lamb. :( I only get lamb when I go out and can order it in restaurant.

    Debbie
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  • jaeleepoms 18 years ago
    We've used both with bone or deboned - it's not the whole leg. You want a dry heat at first to help brown the meat, so no braising liquid added with the lamb. The lamb will sort of baste itself - and when you add the beans, you'll be adding the marinade from the lamb as well for liquids. I don't cover, unless the lamb looks like it's getting rather browned, then very loosely cover with foil. You want the beans to cook into a thicker sauce.
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    " It was excellent "
    unswissmiss ate it and said...
    This looks delicious - would love to make it. But is it a whole leg of lamb, deboned, sliced across the bone...? Does there need to be any braising liquid? And do you cover the roasting pan?
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The Cook

jaeleepoms Mason, OH

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