Slow-Roasted Leg of Lamb with White Wine Sauce
A bone-in leg of lamb braised low and slow until meltingly tender, then finished with a flavorful white wine sauce. This slow-roast leg of lamb is an elegant, showstopping main for Passover, Easter, or any special gathering. Naturally gluten- and dairy-free.
Servings: 12 servings
Calories: 236kcal
Equipment
Wooden or silicone spatula
Strainer
2 forks
Ingredients
- 1 (5 lb) leg of lamb, bone-in
- 2 Tbsp Kosher salt
- 2 tsp freshly ground black pepper
- 1 bottle dry white wine, such as Pinot Blanc
- 1 cup chicken stock, or vegetable stock
- 2 heads garlic, whole heads sliced in half
- 1 large bundle fresh rosemary, about 20 springs
- 2 onions, halved but not peeled
- zest of 1 lemon
- Extra virgin olive oil
Instructions
- Season the lamb. Preheat oven to 300°F / 150°C. Season lamb on all sides with Kosher salt and black pepper.
- Sear the leg of lamb. Heat a large Dutch oven or other heavy bottom pot over high heat until very hot, about 4 minutes. Add 4 Tbsp olive oil, then sear lamb on all sides, about 12 minutes total. Transfer lamb to a plate.
- Add remaining ingredients. Add white wine, chicken stock, garlic, rosemary, onions, and lemon zest, then use a wooden spatula to scrape any brown bits off the bottom of the pan.
- Roast the lamb. Place lamb leg back in the pot, cover with a lid, then cook for 4 hours, basting the lamb with sauce every hour.
- Allow the meat to rest. Carefully transfer the lamb to a platter (it will fall apart!), then let rest about 10 minutes.
- Reduce the sauce. Meanwhile, strain the lamb jus into a sauce pan. Bring to a boil, then lower the heat to a simmer. Taste and adjust seasoning as needed, then reduce until thick, about 10 minutes.
- Shred the leg of lamb. Shred or pull apart lamb with two forks, then transfer to a platter. Serve with sauce on the side.
Nutrition
Calories: 236kcal | Carbohydrates: 6g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 1248mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 3mg
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