Garlic Braised Lamb

Name: Garlic Braised Lamb
Prep time: 20 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg lamb shoulder (bone-in, trimmed of excess fat); 2 tablespoons olive oil; 1 head of garlic (cloves separated and peeled); 2 cups beef stock; 1 cup dry white wine; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt to taste; Black pepper to taste

180 min 6 servings Medium

All Recipes

Garlic Braised Lamb

Tender lamb shoulder braised to perfection with garlic and herbs.

Prep

20 min

Cook

150 min

Total

180 min

Servings

Difficulty

Medium

Garlic Braised Lamb is a classic dish that brings together the rich flavours of succulent lamb and aromatic garlic. Perfect for a special occasion or a comforting family meal, this recipe showcases the beauty of slow cooking. The slow braising process allows the lamb to become incredibly tender, absorbing the flavours of the garlic and herbs. The result is a melt-in-your-mouth dish that will impress anyone at the dinner table.

Ingredients

Servings

For the Lamb

Instructions

Prepare the Lamb

Preheat your oven to 325°F (165°C). Season the lamb shoulder generously with salt and black pepper on all sides.

Pro tip: Bring the lamb to room temperature before seasoning for even cooking.

Sear the Lamb

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the lamb and sear until golden brown on all sides, about 4-5 minutes per side. Remove the lamb and set aside.

Pro tip: A good sear locks in juices and enhances the flavour.

Sauté the Garlic

In the same pot, reduce the heat to medium and add the garlic cloves. Sauté for 2-3 minutes until fragrant and lightly browned.

Pro tip: Be careful not to burn the garlic, as it will turn bitter.

Deglaze the Pot

Add the white wine to the pot, scraping up any browned bits from the bottom. Stir in the tomato paste and cook for 2 minutes.

Pro tip: This step enhances the depth of flavour in the sauce.

Add Stock and Herbs

Pour in the beef stock and add the thyme and rosemary. Stir to combine and bring to a simmer.

Pro tip: Adjust seasoning with salt and pepper as needed.

Braise the Lamb

Return the seared lamb to the pot, cover, and place in the preheated oven. Braise for 2 to 2.5 hours, or until the lamb is tender and reaches an internal temperature of at least 145°F (63°C).

Pro tip: Check the lamb every hour to ensure there's enough liquid.

Rest and Serve

Remove the pot from the oven and let the lamb rest for 10 minutes. Slice and serve with the braising liquid and garlic cloves.

Pro tip: Resting allows the juices to redistribute throughout the meat.

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Tips & Tricks

<ul><li>Use a heavy-bottomed pot or Dutch oven for even heat distribution.</li><li>Brown the lamb well on all sides for extra flavour.</li><li>Check the liquid level during cooking to prevent drying out.</li><li>Let the lamb rest before slicing for juicier results.</li></ul>

Serving Suggestions

Serve this Garlic Braised Lamb with mashed potatoes or crusty bread to soak up the delicious juices. Pair it with a robust red wine like a Cabernet Sauvignon for an elevated dining experience. This dish can be made ahead and stored in the fridge for up to three days. Reheat gently in the oven or on the stovetop for best results.