Braised Leg Of Lamb Bordeaux
A rich, flavorful braised lamb dish with aromatic herbs, mushrooms, and a touch of mint jelly, perfect for elegant dinners and special occasions.
Ingredients
Instructions
- Brown the leg of lamb on all sides in a heavy 5-quart saucepan with oil or butter over high heat.
- Add the remaining ingredients one at a time: brandy, sherry, basil, rosemary, onion, garlic, mint jelly, mushrooms, oregano, salt, and black pepper.
- Cover tightly and cook over very low heat until the lamb is tender, about 1 hour.
- Slice the lamb and serve with the sauce on the side.
Tips & Substitutions
For a richer flavor, consider marinating the lamb overnight in the brandy and sherry mixture. If you prefer a non-alcoholic option, substitute the brandy and sherry with beef broth or a mix of vinegar and water. Ensure to brown the lamb well for a deeper flavor. Always check for tenderness as cooking times may vary depending on the size of the leg.
Serving Suggestions
Serve the braised leg of lamb sliced, drizzled with the cooking sauce. It pairs beautifully with creamy mashed potatoes or roasted vegetables. A side of roasted mushrooms complements the dish well. For a complete meal, consider serving with a fresh salad or crusty bread to soak up the flavorful sauce.
Storage & Reheating
Store leftover braised leg of lamb in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb in a baking dish, cover with foil, and warm in a preheated oven at 325°F until heated through. Alternatively, you can reheat it gently in a skillet with a bit of broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Leg Of Lamb Bordeaux contains roughly 149 calories, with 6g protein, 22g carbohydrates, and 6g fat. It is an excellent source of iron (35% of the Daily Value), dietary fiber (24% of the Daily Value), and calcium (23% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 544mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, you can use a lamb shoulder or rack of lamb, but adjust the cooking time as needed. Shoulder may require longer cooking for tenderness, while a rack will cook faster. Make sure to monitor the internal temperature to achieve your desired doneness.
What can I substitute for mint jelly?
If you don't have mint jelly, you can use apple jelly or cranberry sauce for a sweet and tart flavor. Alternatively, a spoonful of honey mixed with a bit of fresh mint can also replicate the sweetness and herbal notes.
Is it possible to make this dish ahead of time?
Absolutely! Braised leg of lamb actually tastes better the next day as the flavors meld. Prepare the dish a day in advance, let it cool, then refrigerate. Reheat gently before serving for a delicious meal that saves you time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).