Wine-Braised Leg of Lamb With Garlic
A tender leg of lamb braised in white wine with abundant garlic and fresh thyme. This elegant dish features a bone-in lamb that's first roasted at high heat, then slowly braised in Chardonnay until melt-in-your-mouth tender.
Ingredients
- •1 whole leg of lamb
- •4 cloves garlic
- •3 heads garlic
- •1 bunch fresh thyme
- •1 bottle dry white wine
- •2 tablespoons butter
Cooking Instructions
- 1.
Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)
185 min
- 2.
Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.
12 min
