Recipes Dinner Meat Dishes Lamb Main Course Braised Lamb with Herb-Scented Jus 5.0 (89) 3 Reviews At the now-shuttered Haven's Kitchen in New York City, this tender braised leg of lamb was served at private dinner parties. Chef David Mawhinney would then sandwich any extra meat and meat juices with pickled vegetables and focaccia for lunch. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on January 29, 2023 Rate PRINT Share Trending Videos Close this video player Photo: © Fredrika Stjärne Active Time: 30 mins Total Time: 4 hrs Yield: 8 servings Ingredients 1 large onion, quartered 1 leek, halved lengthwise 1 fennel bulb, quartered 1 large carrot, quartered 1 garlic head, halved horizontally 3 thyme sprigs 3 parsley sprigs 3 rosemary sprigs 1 fresh bay leaf 1 tablespoon whole black peppercorns 1 (8-pound) semi-boneless leg of lamb, aitch bone removed Kosher salt 2 quarts chicken stock or low-sodium broth Directions Preheat the oven to 500°F. In a roasting pan that's large enough to hold the lamb, spread out the vegetables, herbs, and peppercorns. Season the lamb generously with salt. Set the lamb on top of the vegetables and roast for about 25 minutes, until the lamb is lightly browned. Add the stock to the pan and cover the pan with foil. Reduce the oven temperature to 300°F and braise the lamb for 2 hours. Uncover the lamb and cook for 1 hour longer, until deeply browned on top and the meat is very tender. Let the lamb rest in the juices for 15 minutes, then transfer it to a carving board. Strain the cooking juices, discard the solids, and spoon off the fat. Slice the lamb 1/4-inch thick and serve with some of the cooking juices. Make ahead The whole roasted lamb can be refrigerated overnight and served cold or covered and reheated in its cooking juices in a 300°F oven. Note Leftover idea: Make lamb sandwiches. Layer hot, reheated slices of the roast lamb between thickly sliced focaccia and brush with a little more of the cooking juices. Top the lamb with your favorite pickles, close the sandwich, and serve. Serve with Roasted vegetables. Suggested pairing Dark, concentrated Syrah from Washington state. Originally appeared: January 2013 Rate It Print