Braised Lamb with Herb-Scented Jus

Name: Braised Lamb with Herb-Scented Jus
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 30
Cuisine: Global
Ingredients: 1 Tbsp whole black peppercorns; 1 large (large) carrot, quartered; 1 fennel bulb, quartered; 1 fresh bay leaf; 1 head garlic, halved horizontally; 1 leek, halved lengthwise; 4 kilograms semi-boneless leg of lamb, aitch bone removed; 2 liters chicken stock or low-sodium broth; 1 large (large) onion, quartered; 3 sprigs parsley; 3 sprigs rosemary; 30 servings Salt; 3 sprigs thyme

Braised Lamb with Herb-Scented Jus might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 117 calories, 17g of protein, and 4g of fat per serving. This recipe serves 30. Head to the store and pick up bay leaf, thyme, leek, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Preheat the oven to 50

Equipment you will use

Oven

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.

Ingredients you will need

Peppercorns

Vegetable

Spread

Herbs

Lamb

Salt

Equipment you will use

Roasting Pan

Add the stock to the pan and cover the pan with foil. Reduce the oven temperature to 300 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.

Ingredients you will need

Stock

Lamb

Meat

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Let the lamb rest in the juices for 15 minutes, then transfer it to a carving board. Strain the cooking juices, discarding the solids, and spoon off the fat. Slice the lamb 1/4 inch thick and serve with some of the cooking juices.

Ingredients you will need

Lamb