This whole roasted lamb shank, marinated with herbs and red wine and then roasted with plenty of garlic, is the best we’ve ever tasted. Here’s how to do it.
Forget the fear of preparing a whole roast leg of lamb. This recipe features a sophisticated red wine brine that guarantees tender, flavorful results. Don’t be alarmed by the amount of garlic found here. Just take out your food processor and enjoy the garlic flavor that takes this exceptionally tender lamb to the next level.–Jenny Howard
Leg of lamb roasted with red wine and garlic
This whole roasted lamb shank, marinated with herbs and red wine and then roasted with plenty of garlic, is the best we’ve ever tasted. Here’s how to do it.
For the roasted leg of lamb
Place the lamb in brine
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In a food processor fitted with a steel blade, combine the thyme, rosemary, garlic and onions and finely chop.
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In a 6 quart saucepan over high heat, combine the herb mixture, water, red wine, salt, toasted black peppercorns, red pepper flakes, and bay leaves. Bring to a boil. Reduce the heat to low and simmer uncovered for 20 minutes.
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In a food-safe container (4 gallons or larger), add the hot brine and about 17 cups of ice water to make exactly 3 gallons (48 cups) of liquid. Stir the mixture well.
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Dip the lamb shank in the brine. Cover and refrigerate for 24 hours, stirring again halfway through.
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Remove the lamb shank from the brine and pat dry. Place the lamb shanks on a large rimmed baking sheet or in a large casserole dish and let sit at room temperature for 1 to 2 hours
Roast the lamb
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Preheat the oven to 400°F (200°C).
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If using garlic, use a large boning knife to make twenty 1-inch slits along the lamb shank and down to the bone, leaving slits 1 to 2 inches (2.5 cm) apart. Stuff about a chopped clove of garlic into 10 slits and a whole clove of garlic into the remaining 10 slits. Be sure to alternate chopped and whole garlic throughout the lamb shank.
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Rub the leg of lamb all over with oil and sprinkle with salt and black pepper.
If your lamb shank has a large flap of meat and skin on the underside, fold it into a ball at the joint of the shank so it looks like a single piece of meat. Tie the flap with butcher twine. (In other words, pull the butt tab over the hip meat and tie it in place.)
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Roast the leg of lamb for 45 minutes.
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Reduce the oven temperature to 350°F (177°C). Turn the leg over and continue cooking until the internal temperature is 135°F (57°C), about 45 minutes more. Start checking the lamb early to avoid overcooking.
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Turn off the oven and let the lamb rest in it for another 15 minutes.
Serve
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To carve the leg of lamb, use a very sharp knife to cut thin 6mm thick slices perpendicular to the bone and against the grain, like a spiral ham. Be sure to remove any garlic chunks or cloves and sprinkle over the sliced meat when serving.
Portion: 1portionCalories: 417kcal (21%)Carbohydrates: 18G (6%)Protein: 55G (110%)Fat: 14G (22%)Saturated Fatty Acids: 5G (31%)Polyunsaturated fat: 2GMonounsaturated fatty acids: 5Gtrans fats: 0.01GCholesterol: 152mg (51%)Sodium: 41016mg (1783%)Potassium: 1131mg (32%)Fiber: 3G (13%)Sugar: 3G (3%)Vitamin A: 341IU (7%)Vitamin C: 15mg (18%)Calcium: 165mg (17%)Iron: 7mg (39%)
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
When you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.