Braised Leg of Lamb
This Braised Boneless Leg of Lamb is a simple yet mouth-watering weeknight meal or holiday dinner. A boneless leg of lamb is seasoned with thyme and rosemary, browned then slow braised in chicken broth with carrots and potatoes until it’s unbelievably tender and juicy. Braised lamb only takes 20 minutes to prep then it’s off to the oven – it’s impressive to serve and ridiculously easy to make! Enjoy alongside Creamy Garlic Mashed Potatoes for the best dinner!
Love lamb? Check out these juicy Lamb Burgers with Homemade Tzatziki Sauce next!
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Why This Recipe is So Good
- It’s sooo tender and juicy! Lamb can be easy to overcook, but when it’s slow-braised that isn’t a problem. The long cooking time helps to break down the tough meat making melt in your mouth tender and flavorful!
- It’s made with minimal ingredients and prep! A boneless leg of lamb is seasoned simply with salt and pepper, dried rosemary and thyme then it’s braised in chicken broth. You can serve it with or without the fingerling potatoes and baby carrots and it’s done! 20 minutes of active prep work then it’s off to the oven to finish!
- It’s perfect for special occasion dinners! Not only is a braised leg of lamb ridiculously easy to make, but it also looks impressive on any holiday table. It’s a delicious and elegant switch-up for turkey during the holidays, but simple enough to be perfect for special occasions or weeknight meals!
Recipe Ingredients
- Boneless Leg of lamb – Use a boneless piece of meat. It will cook faster and yield more meat. I used a 2 – 2.5 lb piece of meat.
- Seasonings – Lamb is pretty flavourful itself so it’s seasoned simply with salt and pepper, dried rosemary, and thyme. Dried mint, coriander, or cumin would be delicious additions.
- Olive oil – Just a little bit is used to help the seasonings stick to the meat and to brown it.
- Broth – Chicken broth or water, either one is fine.
- Vegetables – Fingerling potatoes and baby carrots.
How to Make a Braised Boneless Leg of Lamb
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Preheat oven to 350 degrees Fahrenheit.
- Discard mesh around lamb then rinse and pat dry with paper towels. Rub lamb with olive oil and seasonings all around.
- Heat a large cast iron Dutch Oven over medium heat, add a tiny bit of oil to the pot then brown the lamb on all sides. This takes about 3 minutes per side. Use a pair of tongs to turn the meat.
- Once browned all around, pour in broth or water then cover with the lid. Place the Dutch Oven inside the preheated oven to braise for 1 hour and 30 minutes, if you aren’t adding any vegetables braise for the full 2 hours.
- After 1 hour and 30 minutes, remove the lid place the vegetables all around the meat then return the pot to the oven covered to cook for another 30 minutes.
- Serve with the potatoes and carrots or mashed potatoes. Enjoy!
Frequently Asked Questions —
Braising is a cooking technique in which a piece of meat is first browned and then slow-cooked in liquid – broth, water, or wine until tender. The meat is slightly submerged in the liquid but it can still roast and brown on the top. This cooking method ensures that the meat remains very tender and moist without drying out.
Tougher cuts of meat such as the leg or shank of the lamb are perfect for braising. The long and slow cooking time, along with the broth used to braise the meat, ensures that your tougher cuts of meat remain moist and beautifully tender.
Looking For More Recipes?
- Air Fryer Lamb Chops
- Lamb Burgers with Tzatziki Sauce
- Dutch Oven Whole Roast Chicken with Potatoes
- Oven-Roasted Whole Roast Duck Recipe
- Bacon Wrapped Chicken Thighs with Beef Bacon
- Jalapeno Honey Cornbread
- Cast Iron Skillet Cornbread
- Grandpa’s Southern Turkey Cornbread Dressing
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Braised Leg of Lamb
Equipment
- Cast Iron Dutch Oven with a lid or a regular Dutch Oven with a lid
Ingredients
- 1 (2 – 2.5) lb Boneless leg of lamb
- 2 teaspoons olive oil
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups low-sodium chicken broth or water if you aren’t including vegetables, 2 cups of broth is fine
- 1 lb fingerling potatoes optional
- ½ lb baby carrots optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Discard the mesh wrapper around the lamb then rinse and pat dry with paper towels. Rub the meat with olive oil and seasonings.
- Heat a cast iron Dutch Oven on medium heat then sear and brown on all sides of the lamb, this takes about 3 minutes per side. Use a pair of tongs to turn to meat. Add broth to the pot then immediately cover it with the lid.
- Transfer the pot to the oven to braise for 1 hour and 30 minutes, covered. If you aren’t including vegetables, cook for the full 2 hours.
- After 1 hour and 30 minutes, add potatoes and carrots all around the meat, then return the lid and cook for another 30 minutes or until the vegetables are tender and the meat can easily shred with a fork.
- Serve hot with potatoes and carrots or mashed potatoes. Enjoy!
Notes
How To Store/ Make Ahead
- Store in the fridge for up to 3 days covered in an air-tight container.
- Freeze in an air-tight/ freezer-safe container for up to 3 months.
- Reheat covered in the oven at 400 degrees Fahrenheit for 20 minutes or until heated through. I sometimes like to reheat lamb with an extra splash of chicken broth just to ensure it stays moist.
Tips and Tricks
- Lamb: It oftentimes comes wrapped in mesh. Make sure to remove that so it will be easier to season and brown on the stove. This recipe is for a boneless leg of lamb, if you want to use bone-in be mindful that it will take longer to cook all the way through.
- Potatoes: I used fingerling potatoes. Waxy potato varieties like baby potatoes/ petite potatoes, red potatoes or Yukon Golds can be used instead. I wouldn’t recommend Russet potatoes because they will soak up too much of the cooking liquid and break down too much.
- Carrots: Baby carrots or regular carrots cut into 2-inch rounds will work. Rainbow carrots can give a different flavor and look if you want to switch things up.
- Broth: Water or chicken broth is fine. The meat is flavorful on its own so whatever you have on hand will be delicious. Make sure to use low-sodium broth so the meat doesn’t become overly salty.
- Seasonings: I like to season lamb simply with salt, pepper, thyme and rosemary. Other seasonings you could add are ground cumin, ground coriander or dried mint.
- Other options: 1 – 2 tablespoons of tomato paste for a stronger depth of flavor. Sliced onions, pearl onions or garlic, sliced leeks, or fresh sprigs of rosemary and thyme.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
