Leg of Lamb Recipe

For this leg of lamb recipe you'll need to ask your butcher to cut the lamb into 8 pieces.

Serve with grilled asparagus or a roasted beet salad.

For leg of lamb you will need:

2 ½ pounds whole leg of lamb, cut by the butcher into 8 chunks with bone attached

2 cloves garlic

1 sprig fresh rosemary

1 handful fresh sage

1 handful fresh thyme

½ cup red wine vinegar

extra virgin olive oil

salt and freshly ground pepper

2 cups chicken stock

Heat a large, oiled pot over medium-high heat.

Place the lamb chunks in the pot so that each piece is touching the bottom of the pot and sauté meat uncovered for 20 minutes.

Mince garlic, rosemary, sage and thyme. Once the lamb is browned, spread herb mixture over the meat.

Reduce heat to medium-low. Add salt and pepper, oil and vinegar.

Cook for 4 to 5 minutes, until the vinegar has evaporated.

Add 1 cup of the stock. Cover and simmer for 1 hour.

Check periodically to see if the pot is going dry, and add more stock as needed. (You’re not trying to create a sauce, just to keep the meat moist.)

When the meat is tender, transfer it to a warmed platter and serve.

This recipe for leg of lamb serves 4 to 6