Spiced orange and red wine braised lamb

Based on 7 ratings
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Difficulty

Easy 👌
30
min.
Preparation
120
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
oranges
200 ml red wine
1½ kg lamb legs
carrots
red onions
3 cloves garlic
400 ml vegetable broth
bay leaf
cinnamon stick
allspice berries
star anise
4 sprigs rosemary
celery root
50 g unsalted butter
120 ml whole milk
salt
nutmeg
vegetable oil (for frying)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
637
Protein
39g
Fat
43g
Carb
14g

Step 1/4

Preheat the oven to 200°C/400°F. Peel carrots, onions, and garlic cloves and chop. Quarter oranges.
  • 2 carrots
  • 3 red onions
  • 3 cloves garlic
  • 2 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.
  •  kg lamb legs
  • 200 ml red wine
  • 400 ml vegetable broth
  • 1 bay leaf
  • 1 cinnamon stick
  • 5 allspice berries
  • 2 star anise
  • 4 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.
  • 1 celery root
  • 50 unsalted butter
  • 120 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!