Braised leg of lamb with winter roots

(22 ratings)

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Braised leg of lamb with winter roots
Braised leg of lamb with winter roots
  • Serves: 6

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Warm up your winter with this succulent braised leg of lamb and root vegetables dish. It takes a while to cook - but it's well worth the wait


  • 1.8kg (4lb) leg of lamb
  • Fresh rosemary sprigs
  • 450g (1lb) small turnips, peeled and quartered
  • 450g (1lb) carrots, peeled and thickly sliced
  • 6 garlic cloves
  • 30ml (2tbsp) oil
  • 175g (6oz) shallots
  • 10ml (2tsp) sugar
  • 600ml (1pt) red wine
  • 30ml (2tbsp) balsamic vinegar
  • 60ml (4tbsp) redcurrant jelly

When buying lamb, look for the leanest cuts with firm creamy-white fats - and steer clear of cuts with excess or yellowing fat.


  1. Season the leg of lamb with salt and freshly ground black pepper. With the tip of a knife make about 8 incisions into the lamb and push a few fresh rosemary sprigs into each hole. Place the lamb in a large roasting tin and arrange the turnips, carrots and garlic around the joint.
  2. Preheat the oven to 180C (350F, gas mark 4). Heat the oil in a frying pan and fry the shallots for 5 mins. Sprinkle over the sugar and fry for a further 5-6 mins until golden brown. Pour the wine into the pan and bring to the boil. Add the vinegar and season, then spoon the shallots around the lamb and pour over the red wine.
  3. Cover tightly with foil and roast for 2 hrs 30 mins. Uncover the lamb and cook for a further 20 mins until the skin is crisp and golden and the vegetables are tender.
  4. Transfer the lamb and vegetables to a platter and cover and keep warm. Pour all the liquid from the roasting tin into a pan and add the redcurrant jelly. Simmer gently until the jelly has completely dissolved, then bring to the boil and boil rapidly until the liquid has reduced and thickened slightly. Serve with the lamb and vegetables.

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  • 4
(22 ratings)

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