Recipe Provided ByChef Reina Morris
12 to 16
- 5 pounds American Lamb leg, boneless or bone-in
- Kosher salt and fresh ground pepper, to taste
- 1-1/4 cups olive oil, divided
- 1 bunch parsley, minced
- 1/4 cup minced fresh rosemary leaves
- 7 garlic cloves, minced
- 4 carrots, cut into 3-inch pieces
- 2 leeks, trimmed and cut lengthwise
- 3 medium yellow onions, quartered
- 3 celery stalks, cut into 3-inch pieces
- 1 medium fennel
- 1 tablespoon black peppercorns
- 2 bay leaves
- 2 bottles (750ml each) Malbec
- Lamb or beef stock, as needed
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
Trim lamb leg well. If using a boneless leg, tie the roast. Sprinkle lamb with salt and pepper. Combine 1 cup of oil, parsley, rosemary and garlic. Spread mixture over lamb leg.
Heat 1/4 cup of oil in large braising pot or Dutch oven. Sear lamb leg on all sides until brown. Remove lamb leg and set aside. Add carrots, leeks, onions, celery and fennel to pan to brown; return the lamb to the pan. Add peppercorns, bay leaves and Malbec. Add stock as needed to cover lamb. Bring to a boil, skimming foam as needed. Reduce heat and cook for about 4 hours. Add more stock as necessary to keep lamb moist during cooking.
Remove lamb to a cutting board and cover loosely with foil. Strain the remaining braising liquid into medium saucepan. Discard solids.
Heat the braising liquid over medium-high heat until boiling. Add cornstarch and reduce sauce by half; remove from heat. Add butter. Adjust seasoning as desired.
Carve the lamb and serve over sweet potatoes or mashed potatoes and vegetables. Ladle Malbec sauce on top.