Succulent Leg of Lamb in Rich Red Sauce: A Greek Feast!
We'll guide you through each step of preparing this succulent dish. Starting with a perfectly selected leg of lamb, we marinate it in aromatic herbs and spices that are the hallmark of Greek cooking. The magic continues as we prepare the sumptuous red sauce. Made with ripe tomatoes, a selection of Mediterranean herbs, and a hint of red wine, this sauce complements the lamb beautifully, creating a harmony of flavors that will transport your taste buds to the sunny shores of Greece.
Ingredients
- 3 legs of lamb trimmed
- 4 cloves of garlic cut in quarters
- sea salt and freshly cracked black pepper
- 2 tbsp avocado oil
- 400 g tomato paste
- ½ L of white wine
- 500 ml chicken stock
- 100 ml extra virgin olive oil
- 3 sticks of cinnamon
- 12 pieces of bahar
- 1 tbsp of finely chopped fresh rosemary
Instructions
- 3 legs of lamb, trimmed
- cut the garlic into quarters, season them with salt, freshly cracked black pepper and mix them up
- take one of the lamb legs, make some holes and stuff in pieces of garlic, make sure to go in deep
- repeat for the rest of the lamb legs
- season them with sea salt and freshly cracked black pepper
- flip them around and repeat the above step
- let it rest for 10 minutes
- in a pot running on medium high temperature add some avocado oil
- sear the legs of lamb on all sides
Sauce
- take out the meat
- add a little bit of avocado oil in the pan, not too much
- add in a couple of handfuls of whole shallots and give them a quick sear
- turn the heat down to medium low
- add 400 g of tomato paste
- let it cook out in the tomato paste for a couple of minutes
- add ½ L of white wine to deglaze the pan
- let it cook off the alcohol and lift up the fond from the bottom of the pan
- let that come up to a simmer and release all of the vapour
- add 500 ml of chicken stock
- add 100 ml of good Greek extra virgin olive oil
- add 3 sticks of cinnamon
- add 12 pieces of bahar (allspice)
- add 1 tbsp of finely chopped fresh rosemary
- add a good pinch of salt
- let this get to a simmer
- nestle in the legs of lamb in your pot
- add a little bit of water but don't submerge them
- the water will evaporate again and you're gonna get a nice, thick, red sauce.
- cover this up with the lid and place it in a preheated oven, middle rack, 170℃-338℉ for 3 hours as we want the meat to fall of the bone
- after 2 hours in, remove the lid, so to get the sauce to thicken up a bit
- let it rest for 10 minutes
- ready to serve it with potatoes