Braised lamb is ideal for a Sunday roast dinner. A super-simple and delicious meaty lean leg of lamb slowly cooked with new potatoes, shallots and butternut squash with a rich gravy. Serve with boiled green beans and broccoli.
Braised Lamb
- 15 Mins.
- 1 hour 40 Mins.
- 6 adult or 10 child portions
Recipe Saved
Ingredients
1 whole leg of lamb
Sage leaves
Thyme leaves
2 tbsp olive oil
1 garlic clove, halved
2 shallots, sliced into thick rounds
½ butternut squash, peeled and diced into fairly large pieces
500g new potatoes
300ml lamb stock
Sage leaves
Thyme leaves
2 tbsp olive oil
1 garlic clove, halved
2 shallots, sliced into thick rounds
½ butternut squash, peeled and diced into fairly large pieces
500g new potatoes
300ml lamb stock
Method
- Preheat the oven to 200 C (Fan).
- Put the lamb into a large roasting tin and season.
- Tuck the herbs and garlic underneath the lamb. Pour over the oil.
- Roast for 1 hour. Add the potatoes. Shallots and squash. Coat in the oil. Add the stock.
- Put back into the oven for 40 minutes until the vegetables are cooked and golden.
Similar Recipes
Some more recipes for you to try
Related Products
Similar products you might enjoy!