Braised Leg of Lamb
Braised Leg Of Lamb is an moderately easy dinner you can prepare in about 1 hour 54 minutes. Made with leg of lamb, boned and tied, garlic, slivered, . vegetable oil, . chopped onion and . chopped carrots, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Insert slivers of garlic in top side of lamb.
In heavy Dutch oven in vegetable oil, lightly brown meat.
Remove lamb from pot. Add chopped vegetables, cover pot and simmer vegetables for 10 minutes.
Return lamb to Dutch oven, add broth and wine.
Bring to a boil.
Cover pot and place in 325° oven for 2 to 2 1/2 hours, until lamb is tender.
Remove lamb from Dutch oven.
Pour broth through sieve and press vegetables to get as much purée as possible.
Remove fat by skimming or pouring over ice cubes. Measure broth.
Thicken broth by using 1 tablespoon cornstarch for each cup of broth.
Carve meat and serve with gravy.
Number of servings will depend on weight of lamb.
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