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Braised Lamb

Classic braised lamb from Greece.

Braised Lamb

Ingredients

  • 10 lbs of lamb
  • 2 tbsp of salt
  • 2 tbsp of pepper
  • 2 tbsp of oregano
  • 6-8 cloves of garlic
  • 2 lemons
  • 2 tsp of rosemary
  • 1 cup of white wine
  • 1/4 cup of olive oil

Instructions

  1. Defrost lamb if it was frozen. If or when thawed, rinse it off in the sink with cold water to wash away any blood and/or juices left.
  2. Pat the lamb dry with paper towels.
  3. Preheat oven to 350º.
  4. Trim any excess fat and cartilage you don’t want, but leave a little on the meat to keep it moist.
  5. Combine the salt, pepper, and oregano and rub the lamb with the mixture like you would with any spice rub.
  6. Using a knife, cut a slit into the lamb approximately 1 inch long and 1 inch deep. Stuff one clove of garlic into the slit. Do this all over the lamb for as many cloves of garlic you plan on putting into the meat.
  7. Place the lamb in a roasting pan that will hold it and so you can cover it.
  8. Squeeze the juice of the two lemons all over the lamb and place the squeezed halves into the pot with the lamb.
  9. Take the 2 tsp of rosemary and rub it over the lamb in the pot.
  10. Pour 1 cup of white wine all over the lamb.
  11. Pour 1/4 of a cup of olive oil all over the lamb.
  12. Cover the pot and place in the oven for 90 minutes.
  13. Uncover and cook for another hour (or until done) to finish the lamb and put a crispy layer on the outside. Use a meat thermometer to check to see if it’s finished.
  14. When you pull the lamb out of the oven, set it somewhere to rest for 20-30 minutes before cutting.

Quick Notes

Whatever kind of lamb you want to use is up to you. You can use chops, a leg, or other parts if you desire. I suggest you go to a butcher to get it, and make sure it’s a decent cut with actual meat. Sometimes the cuts will be more fat than anything. If you get a leg, have the butcher cut it into several pieces to make it easier to cook and handle.

Like the brisket, try to leave a little fat on the meat so it will gelatinize and soak into the meat, keeping it moist.

Tags: Greek, lamb

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