Succulent Spoonable Lamb Delight
Indulge in the ultimate comfort food with this Succulent Spoonable Lamb Delight recipe. Crafted with love and patience, this dish features a tender leg of lamb which is slow-cooked to perfection, allowing the flavors to mingle and intensify over hours. Fresh rosemary and thyme bring a hint of herbaceous brightness to the rich, savory gravy, while the caramelized onions and pancetta create a depth of flavor that is simply irresistible. Serve with creamy Potato & Root Vegetable Mash or Roasted Vegetables for a heartwarming meal that will satisfy your cravings. With each bite, you'll taste why this dish is a true family favorite and a celebration of classic New Zealand cooking.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Leg of lamb
1 whole (Trimmed and excess fat removed)
Onions
2 (Peeled and quartered)
Garlic cloves
6 (Peeled)
Shallots
10 (Peeled)
Red wine (Zinfandel)
750 ml (Whole bottle)
Beef stock
4 cups (Preferably low-sodium)
Olive oil
2 tablespoons (For browning)
Pancetta
4 ounces (Chopped (optional))
Tomato paste
4 tablespoons (Whole amount)
Fresh rosemary or thyme
To taste (For seasoning)
Bay leaves
4 (Whole leaves)
Instructions
1
Begin by trimming excess fat from the leg of lamb, ensuring not to remove all the fat, as it aids in flavor during cooking.
2
Generously season the lamb with salt and pepper on all sides to enhance its natural flavor.
3
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, carefully add the lamb and brown on all sides — this should take about 15 minutes. Alternatively, you can brown the lamb in a roasting pan in a preheated oven set to high heat.
4
Once nicely browned, remove the lamb from the pot and set it aside on a plate.
5
In the same pot, add the quartered onions, shallots, and garlic cloves (with pancetta, if using). Sauté for about 20 minutes or until the vegetables are fragrant and caramelized.
6
Using a slotted spoon, remove the sautéed vegetables and set them aside. Discard any rendered fat from the pan.
7
Pour in the entire bottle of red wine and 2 cups of beef stock, bringing the mixture to a rapid boil. Scrape up any browned bits from the bottom to infuse the flavor into the sauce. Continue boiling until the liquid has reduced by half.
8
Stir in the fresh herbs, tomato paste, and the reserved caramelized vegetables. Mix well.
9
Return the browned leg of lamb to the pot, fat side up. If necessary, add additional beef stock until the liquid reaches two-thirds of the way up the side of the meat.
10
Cover the pot tightly with a lid or aluminum foil and place it in a preheated oven set to 325°F (163°C). Bake the lamb, basting it frequently to keep it moist and flavorful, for approximately 45 minutes to 1 hour per pound (metric: about 1 hour per 450 grams). A total cooking time of about seven hours is usually ideal for a whole leg of lamb.
11
Once the lamb easily pulls apart with a fork, it’s ready to be removed from the oven. Transfer the lamb to a serving platter and cover with heavy aluminum foil to keep it warm.
12
Pour the rich cooking liquid into a saucepan, skim off any excess fat, and boil for about 20 minutes to thicken the sauce. Season to taste.
13
Serve the spoonable lamb with the thickened gravy drizzled over it, accompanied by your choice of side dishes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Succulent Spoonable Lamb Delight?
It is a comfort food dish featuring a tender leg of lamb slow-cooked for hours with fresh herbs, caramelized onions, and a rich red wine gravy.
What cut of meat is used in this recipe?
The recipe calls for one whole leg of lamb, trimmed of excess fat.
How long does it take to cook the lamb?
For a whole leg of lamb, a total cooking time of approximately seven hours is ideal, or about 45 minutes to 1 hour per pound.
At what temperature should the oven be set?
The oven should be preheated to 325°F (163°C) for the slow-cooking process.
Should I remove all the fat from the lamb?
No, you should trim excess fat but not remove it all, as it helps provide flavor during the long cooking time.
What kind of wine is recommended for the sauce?
A 750 ml bottle of Zinfandel is recommended for the rich red wine base.
Is pancetta a mandatory ingredient?
No, the 4 ounces of chopped pancetta are optional, though they add depth of flavor to the caramelized vegetables.
How do I know when the lamb is ready?
The lamb is ready when it is tender enough to easily pull apart with a fork.
What side dishes pair well with this lamb?
It is best served with creamy Potato & Root Vegetable Mash or Roasted Vegetables.
How do I thicken the gravy?
After removing the lamb, pour the cooking liquid into a saucepan, skim off excess fat, and boil for about 20 minutes.
How many onions and shallots are required?
The recipe uses 2 quartered onions and 10 peeled shallots.
Do I need to cover the pot while it is in the oven?
Yes, the pot must be covered tightly with a lid or aluminum foil to retain moisture.
What is the purpose of browning the lamb first?
Browning the lamb for about 15 minutes enhances the natural flavor and creates a better texture for the final dish.
Can I brown the lamb in the oven?
Yes, you can brown the lamb in a roasting pan in a preheated oven set to high heat as an alternative to the stovetop.
How much beef stock is needed?
You will need 4 cups of beef stock, preferably low-sodium, and may need a bit more to ensure the liquid reaches two-thirds up the side of the meat.
Which herbs are used for seasoning?
The recipe uses fresh rosemary, fresh thyme, and 4 whole bay leaves.
How many garlic cloves are included?
The recipe calls for 6 peeled garlic cloves.
What do I do with the tomato paste?
Add 4 tablespoons of tomato paste to the reduced wine and stock mixture before returning the lamb to the pot.
Should the meat be fat-side up or down during baking?
The lamb should be returned to the pot fat side up for the baking process.
How often should the lamb be basted?
The lamb should be basted frequently during its several hours in the oven to keep it moist and flavorful.
Is this a traditional New Zealand recipe?
Yes, the dish is described as a celebration of classic New Zealand cooking.
What should I do with the vegetables after browning them?
Remove them with a slotted spoon and set them aside while you reduce the wine, then stir them back in later.
How much should the wine and stock liquid be reduced?
The mixture should be boiled until the liquid has reduced by half before adding the herbs and meat.
What is the first step in preparing the lamb?
Begin by trimming excess fat and then generously seasoning all sides with salt and pepper.
How long should I sauté the aromatics?
Sauté the onions, shallots, garlic, and pancetta for about 20 minutes or until fragrant and caramelized.
What is the role of the olive oil in this recipe?
Two tablespoons of olive oil are used to brown the lamb in a large pot or Dutch oven.
Can I use any red wine?
While Zinfandel is suggested, a similar full-bodied red wine would likely work well for the braising liquid.
How do I keep the lamb warm while finishing the sauce?
Transfer the cooked lamb to a serving platter and cover it with heavy aluminum foil.
Should I keep the rendered fat from the vegetables?
No, after removing the sautéed vegetables, you should discard any rendered fat from the pan before adding the wine.
What is the final serving suggestion?
Serve the spoonable lamb with the thickened gravy drizzled over the top along with your chosen sides.