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Bon Appétit

Wine-Braised Leg of Lamb with Garlic

3.8

(6)

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Ingredients

6 Servings

1

5 3/4-pound bone-in leg of lamb, well trimmed

4

large garlic cloves, minced, divided

3

large heads of garlic, cut horizontally in half

1

bunch of fresh thyme (about 1 ounce)

1

750-ml bottle dry white wine (such as Chardonnay)

2

tablespoons (1/4 stick) butter

Preparation

  1. Step 1

    Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. DO AHEAD Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.

    Step 2

    Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.

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