Red Wine-braised Leg Of Lamb Is A Flavorful And Tender

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RED WINE-BRAISED LEG OF LAMB USING LE CREUSET COOKWARE

Red wine-braised leg of lamb is a flavourful and tender dish, perfect for special occasions. Here’s a recipe tailored for preparation in a Le Creuset cookware:

Ingredients:

  • 1 (7-8 pound) leg of lamb (or lamb shoulder)
  • 2 cups dry red wine (e.g., Burgundy)
  • 2 cups chicken broth
  • 1 tablespoon honey
  • 5 shallots, peeled and halved
  • 2 pounds mushrooms
  • 2 whole bulbs garlic, halved
  • 6 sprigs thyme
  • 1 lemon, sliced into 8 wedges
  • 1 cup Greek yogurt
  • 1 tablespoon olive oil
  • Kosher salt and pepper
  • Flaky salt and red pepper flakes, for garnishing

Instructions:

  1. Preheat the Oven: Set your oven to 450°F (232°C).
  2. Season the Lamb: Rub the leg of lamb with olive oil, then season generously with kosher salt and pepper.
  3. Sear the Lamb: Place the lamb in a Le Creuset 7.5 qt. Chef’s Oven and roast for 30 minutes, until browned.
  4. Prepare the Braising Liquid: Reduce the oven temperature to 300°F (149°C). Add the red wine, chicken broth, and honey around the lamb. Add the halved shallots and mushrooms into the liquid. Set aside 1 clove of garlic for later, then nestle the rest of the halved garlic down into the mushrooms. Season everything again with kosher salt and pepper.
  5. Add Aromatics: Place the sprigs of thyme into the pot.
  6. Braise the Lamb: Cover and roast for 8 hours. (If you have a bigger or smaller leg of lamb, adjust your cooking time slightly.) Be sure not to open the Chef’s Oven during the cooking, as this allows moisture to escape.
  7. Rest the Lamb: Remove the roast from the oven and let it rest covered for 30 minutes.
  8. Prepare the Yogurt Sauce: Grate ½ teaspoon of the reserved garlic clove into the yogurt. Squeeze in one of the lemon wedges, then season with kosher salt and pepper. Stir to combine, then drizzle 2 tablespoons of olive oil on top.
  9. Serve: When ready to serve, spoon lamb and mushrooms into bowls. Squeeze with a wedge of lemon and top with the prepared yogurt sauce and lamb jus. Sprinkle with flaky salt and red pepper flakes, if desired.

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