Red Wine Braised Lamb

dinner | December 18, 2015 | By

The holidays have come and gone, and there is so much that has transpired…in the kitchen. 😉  We have been branching out and experimenting with different foods!  Chef Jess pulled me aside a week before Christmas, and with a super-duper serious look on her face exclaimed, “We really have to get our menu together!”  Talk about a role reversal!  So together we brainstormed, and came up with a smorgasbord of main dishes, sides, and hors d’oeuvres. 

One of the highlights was this simple, yet AMAZINGLY DELICIOUSLY SCUMPTIOUS Lamb dish.  Everything is done in one pot, and all the flavors melt in such a way that makes it seem like you slaved over the stove.  The truth is that you can simply forget about it once it’s in the oven.  Read a book, paint your nails…or, oh yah…take time to have a heart-to-heart with your young chefs.  That’s what I opted for.  🙂  Chef Jess talked incessantly about…well…EVERYTHING that’s girly.  (Clothes, shoes, friends, hair, nails…blah, blah, blahbedy, blah)  LOL!  It’s actually funny to watch her talk like talking might be outlawed at any moment.  But, our conversation became much deeper when Chef Fresh chimed in.  He has no patience for her endless chatter, so he felt obligated to cut her off.  (Teenagers!)  But in this instance, it was actually okay.  Let me explain…

He brought up a video we watched earlier in the day that was quite moving.  I don’t want to ruin it for you, so I won’t go in depth about the content.  But, please know that it will pull at your heartstrings.  It did for me, and it apparently also did for my (sometimes) temperamental teenager.  He simply stated…”I would do that for you Mommy.”  That’s all it took for the waterworks to begin.  My lesson in the moment is that sometimes our teens push and pull, but the foundation that we create absolutely helps to form their character.

 Oh, ok…about the Lamb. lol!  You will want to trim away the fattiness if your meat has too much of it.  We find that this is what makes it taste kinda…well..too “lamby.”  Give it a healthy dusting of salt and pepper on all sides.  Massage all that goodness in!  Sear it in coconut oil, and brown it on all sides.  That’s the hard work. 🙂  Next, you will just need to add all the other ingredients, and put it in the oven.  How easy!!!

Lamb in oven

Lamb in oven

Take the pot out of the oven when cooked, and take a second to look at how beautiful your creation is!!!!  Let it rest for a while, and then remove the rosemary, thymes, and oregano sprigs.  The sauce will be sooo deliciously rustic that you’ll want to put it on EVERYTHING.

Cooked Lamb 3


Plate it to your liking by adding any starch that you love.  Potatoes, rice, and polenta are some options for you.  However, we decided to lighten the dish by serving it with brussel sprouts.  Enjoy this dish which ever way you choose!  The lamb is your star item, and your guests will love you for sharing it with them.

John 15:12….. My command is this: Love each other as I have loved you.

Faith, Family, Food…    In that order.

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Bon appétit,






Braised Leg of Lamb
An elegant dish with such depth of flavor! The leg of lamb is braised in red wine and fresh herbs. It's a perfectly rustic and hearty meal for any day!
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  1. 5 pound leg of lamb (bone in or out)
  2. 1 teaspoon kosher salt
  3. 1/2 teaspoon fresh ground black pepper
  4. 1/2 tablespoon coconut oil
  5. 2 cups of Mommy's favorite Red Wine
  6. 1 small 6 ounce can tomato paste
  7. 4 ripe tomatoes, quartered
  8. 3/4 cup golden raisins
  9. 3/4 cup currants
  10. 7 cloves garlic, peeled
  11. 6 sprigs fresh thyme
  12. 3 sprigs fresh rosemary
  13. 3 sprigs fresh oregano
  14. 1/4 cup chopped cilantro
  1. 1.Make sure to preheat oven to 325°F. Generously season the leg of lamb with salt and pepper. In a large dutch oven, heat the coconut oil on high. Place the seasoned lamb in the pot and sear each side until dark brown.
  2. 2.Once the lamb is finished browning, turn off heat and add wine, tomato paste, tomatoes, raisins, cilantro, currants, garlic cloves, thyme, oregano, and rosemary. Stir to combine. Cover and place in the oven. Cook for 1 hour on 325°F. Then reduce heat to 275°F and braise for another 3 hours.
  3. 3.Once the lamb is finished, remove it from the oven. You will want to remove the rosemary, thyme, and oregano sprigs from the stock. The sauce will be nice and thick and rustic looking. Of course, add salt and pepper to taste.
  4. 4.The lamb is super duper tender, and will literally melt in your mouth. Serve with sauce and garnish with raisins and currants. (It makes the plate really pretty.)
  1. This meat dish pairs well with all types of starches (ie. rice, potatoes, polenta) However, we served ours with pan seared brussel sprouts for a slightly lighter meal. 🙂
Together Three Chef



Plated Lamb 1

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