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Red Wine Braised Leg of Lamb



Pot roast simmering with fresh celery on a stove. Background includes kitchen utensils and bottles, creating a cozy cooking atmosphere.

I had always been intimidated to serve lamb - until now. This meal is a game changer! When it comes to serving beautiful, delicious food, this is top of the list.


It is so simple, and the best part is, you can make a day ahead - in fact, it becomes more flavorful after being stored a day in the refrigerator. On the day of your event, just slowly re-warm, and serve!


Also, the leftovers (if there are any!) make for delicious pulled, shredded lamb gyros, or a tasty pulled lamb hoagie.




Let's Begin!



Take a 6 pound Leg of Lamb, trim off as much fat as possible- discard fat.


Hands slice raw meat on a cutting board with a knife. The pinkness of the meat contrasts with the knife's silver blade.





















A large roast in a black pot on a stove, with chopped onions being added from a white bowl. The setting is a kitchen, creating a cozy mood.


Sear meat in a large oven proof dish or cast iron dutch oven on the stove top, turning until all sides are browned.


Add chopped onion, and minced garlic and oregano.












Red wine poured onto a seasoned roast in a cast iron pot, creating a rich, flavorful scene with a cozy kitchen setting.




Drizzle Worcestershire sauce on roast, sprinkle salt, pepper and oregano.


Pour red wine and broth around roast.


Bring up temperature to a low simmer.















Pot roast in a black pot with celery, atop a stove. A gloved hand lifts the lid. Whisk and plate are in the background.

Add pats of butter, rosemary and celery stalks on top (remove stalks before serving).


Toss in cinnamon stick and bay leaf.

Cover with lid, place in 225° F oven. Let braise 4-6 hours.
















Roast lamb in a black pot with rich broth, sliced and juicy. A fork is inserted, resting on a stovetop. Cozy and savory ambiance.

You know it is finished when it is fall apart, fork tender. It will smell amazing!


Remove roast from pan, set aside and cover.


While roast is resting, remove bay leaf and cinnamon stick. Slowly stir in cornstarch to thicken sauce, or add powdered gravy mix until desired consistency is achieved. My family likes a more stew-like gravy, which is perfect for ladling over a side dish of couscous or potatoes.


Place roast back into pan until ready to serve.


You can keep warm until ready to serve, or let cool, and store in refrigerator until day of serving. You can store in refrigerator for up to a week.

If re-warming, slowly bring back up to temperature in 225° oven.




Serve with roasted potatoes, warm couscous salad, or buttered egg noodles "Stroganoff" style. Garnish with a dollop of Greek yogurt, chopped pistachios, chopped mint leaves and Kalamata olives.




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