Braised Leg Of Lamb from Dutch Oven with Herb Marinade
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the meat:
- 1 leg lamb
- 3 carrot (s)
- 1 piece (s) celeriac
- 1 leek
- 3 onion (s), red
- 400 ml lamb stock
- 200 ml red wine
- 1 kg tomatoes, chunky, from the can
- 3 cloves garlic
- oil
For the marinade:
- 2 tablespoon herbs Provence, fresh
- Salt and pepper from the mill
- 1 pinch (s) cane sugar
Print Recipe
Pin Recipe Instructions
- For the marinade, first finely chop the herbs and garlic and mix. Season the whole thing with salt, pepper and cane sugar and use it to season the leg of lamb all over.
- Peel the carrots, celeriac and onions and cut into pieces with the leek (only the white part). Put the vegetables in the Dutch Oven, place the leg of lamb on top and then pour red wine, lamb stock and tomatoes on top. Let the whole thing stew for about an hour and a half at about 180 degrees and then serve.
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