Spiced orange and red wine braised lamb

Spiced orange and red wine braised lamb

Based on 12 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

120 min

Resting

0 min

Ingredients

2Servings
oranges
66⅔ ml
red wine
½ kg
lamb legs
carrots
1
red onions
1 cloves
garlic
133⅓ ml
vegetable broth
bay leaf
cinnamon stick
1⅔
allspice berries
star anise
1⅓ sprigs
rosemary
celery root
16⅔ g
unsalted butter
40 ml
whole milk
salt
nutmeg
vegetable oil (for frying)
MetricImperial

Utensils

oven, peeler, cutting board, knife, large ovenproof pot with lid, saucepan, colander, fine grater, potato masher

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-prepare-celery-root

How to prepare celery root

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal637
Fat43 g
Protein39 g
Carb14 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. Peel carrots, onions, and garlic cloves and chop. Quarter oranges.
    • carrots
    • 1 red onions
    • 1 cloves garlic
    • oranges
    • oven
    • peeler
    • cutting board
    • knife

    Preheat the oven to 200°C/400°F. Peel carrots, onions, and garlic cloves and chop. Quarter oranges.

  • Step 2/4

    Season the lamb leg with salt. Heat the vegetable oil in a large ovenproof pot and fry the lamb on all sides. Deglaze with red wine. Add vegetable broth, orange, carrots, onions, and garlic. Then add the bay leaf, cinnamon stick, allspice berries, star anise, and rosemary. Cover, transfer to the oven and roast at 200°C/400°F for approx. 2 hrs., removing the lid after 1 hr.
    • ½ kg lamb legs
    • 66⅔ ml red wine
    • 133⅓ ml vegetable broth
    • bay leaf
    • cinnamon stick
    • 1⅔ allspice berries
    • star anise
    • 1⅓ sprigs rosemary
    • salt
    • vegetable oil (for frying)
    • large ovenproof pot with lid

    Season the lamb leg with salt. Heat the vegetable oil in a large ovenproof pot and fry the lamb on all sides. Deglaze with red wine. Add vegetable broth, orange, carrots, onions, and garlic. Then add the bay leaf, cinnamon stick, allspice berries, star anise, and rosemary. Cover, transfer to the oven and roast at 200°C/400°F for approx. 2 hrs., removing the lid after 1 hr.

  • Step 3/4

    In the meantime, peel and chop celery root and transfer to a saucepan with some water. Salt and bring to a boil. When tender, drain, and return to the saucepan. Add butter, milk, freshly grated nutmeg, and salt.
    • celery root
    • 16⅔ g unsalted butter
    • 40 ml whole milk
    • salt
    • nutmeg
    • saucepan
    • colander
    • fine grater
    • potato masher

    In the meantime, peel and chop celery root and transfer to a saucepan with some water. Salt and bring to a boil. When tender, drain, and return to the saucepan. Add butter, milk, freshly grated nutmeg, and salt.

  • Step 4/4

    Slice lamb leg and serve with celery root purée and pan drippings. Enjoy!

    Slice lamb leg and serve with celery root purée and pan drippings. Enjoy!

  • Enjoy your meal!

    Spiced orange and red wine braised lamb

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