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    French-Style Braised Leg of Lamb

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    French-Style Braised Leg of Lamb

    British lamb is perfectly complemented by garlic and rosemary. Braising the lamb with the vegetables in stock keeps the meat moist and full of flavour.

    • Preparation time: 20 minutes
    • Cooking time: 210 minutes
    • Total time: 3 hours 50 minutes 60 minutes 60 minutes 60 minutes 50 minutes

    Serves: 6


    • ½ leg (knuckle end) British lamb, approximately 1.3kg
    • 3 cloves garlic, peeled and cut into slivers
    • ½ pack fresh rosemary, broken into small sprigs
    • Salt
    • Freshly ground black pepper
    • 1 onion, sliced
    • 2 carrots
    • 2 sticks celery, finely chopped
    • 2 leeks, finely sliced
    • 1 tbsp olive oil
    • ½ x 300ml pot Joubère Lamb Stock
    • 150ml light-bodied red wine
    • ½ pack fresh thyme
    • 1 tbsp redcurrant jelly
    • 1 x 400g can Waitrose Flageolet Beans, drained
    • 250g cherry tomatoes, halved


    1. Place the lamb in a large, lidded roasting dish. Make incisions in the meat with a sharp knife and insert a garlic sliver and rosemary sprig into each incision. Season.
    2. Roast the lamb in a preheated oven at 220°C, gas mark 7 for 20 minutes, then reduce to 180°C, gas mark 4.
    3. Lightly fry the onion, carrots, celery and leeks in the oil for 5 minutes. Add the stock and wine and bring to the boil. Season with pepper and add the sprigs of thyme.
    4. Pour around the lamb, cover tightly and cook, basting occasionally, for 3 hours.
    5. Remove the herbs from the stock, then remove the lamb, cover with foil and leave to rest.
    6. Transfer the vegetables and stock to a saucepan. Add the redcurrant jelly, beans and tomatoes and simmer for 5 minutes.
    7. Carve the lamb and serve on a bed of the vegetables with creamy mashed potatoes.

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