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Boneless Braised Leg of Lamb Recipe

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4.3 from 76 reviews

This boneless braised leg of lamb is a succulent and flavorful dish slow-roasted to tender perfection. Infused with fragrant herbs like rosemary, sage, and thyme, along with garlic and lemon zest, this classic recipe is ideal for a comforting family meal or special occasion. The lamb is gently braised in beef broth, resulting in a rich, tender texture, and served with a homemade herb-infused gravy.

  • Total Time: 3 hours 50 minutes
  • Yield: 6 servings

Ingredients

Lamb and Seasoning Paste

  • 3 lb boneless leg of lamb
  • ¼ cup olive oil
  • 1 tablespoon finely minced rosemary
  • 1 tablespoon finely minced sage
  • 1 tablespoon finely minced thyme
  • 1½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 1 pinch chili flakes
  • 3 cloves garlic, very finely minced
  • 1 lemon, zested

Braising and Aromatics

  • 1 medium onion, quartered (skin can be left on)
  • 1 head garlic, cut in half (skins left on)
  • 2 sprigs rosemary
  • 2 sprigs sage
  • 2 sprigs thyme
  • 3 cups beef broth

Instructions

  1. Unwrap lamb: Preheat your oven to 325°F (163°C). Untie the leg of lamb and open it up. Trim excess fat if there is a lot, but leave some for added flavor during cooking.
  2. Make seasoning paste: In a small bowl, combine olive oil, finely minced rosemary, sage, thyme, sea salt, black pepper, chili flakes, and garlic to create a fragrant paste.
  3. Season lamb: Spread the herb and oil paste evenly over all sides of the lamb, then fold it back closed without needing to re-tie it.
  4. Arrange in a pan: Place the quartered onion, halved head of garlic, and fresh herb sprigs at the bottom of a braising pot. Set the seasoned lamb on top and pour the beef broth beside the lamb. Cover the pot with a lid.
  5. Roast lamb: Roast the lamb in the preheated oven for 3 to 3½ hours, or until the meat is fall-apart tender and nicely browned on top. Remove the lamb and loosely cover it while preparing the gravy.
  6. Skim fat: Use a large spoon to skim off excess fat from the braising liquid remaining in the pot.
  7. Make gravy: In a medium saucepan over medium heat, add 3 tablespoons of the skimmed fat and whisk in flour to form a roux. Strain the braising liquid through a sieve into the pan. Gently simmer while whisking occasionally until the gravy thickens. Season with salt and pepper to taste.
  8. Serve: Serve the lamb either whole on a platter with the gravy on the side or pull the lamb into large pieces for easy serving.

Notes

  • The herb sprigs in the braising pot add extra aroma and flavor during roasting.
  • Leaving some fat on the lamb helps maintain moisture and enriches the flavor.
  • You can use a heavy oven-safe braising pot or Dutch oven for best results.
  • Allow the lamb to rest covered before serving to retain juiciness.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean

Find it online: https://allyumcooks.com/boneless-braised-leg-of-lamb-recipe/