Braised Lamb with Herb-Scented Jus

At Haven’s Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.

  • Active:
  • Total Time:
  • Servings: 8


  • 1 large onion, quartered
  • 1 leek, halved lengthwise
  • 1 fennel bulb, quartered
  • 1 large carrot, quartered
  • 1 garlic head, halved horizontally
  • 3 thyme sprigs
  • 3 parsley sprigs
  • 3 rosemary sprigs
  • 1 fresh bay leaf
  • 1 tablespoon whole black peppercorns
  • One 8-pound semi-boneless leg of lamb (aitch bone removed)
  • Salt
  • 2 quarts chicken stock or low-sodium broth

How to make this recipe

  1. Preheat the oven to 500°. In a roasting pan that’s large enough to hold the lamb, spread out the vegetables, herbs and peppercorns. Season the lamb generously with salt. Set the lamb on top of the vegetables and roast for about 25 minutes, until the lamb is lightly browned.

  2. Add the stock to the pan and cover the pan with foil. Reduce the oven temperature to 300° and braise the lamb for 2 hours. Uncover the lamb and cook for 1 hour longer, until deeply browned on top and the meat is very tender. Let the lamb rest in the juices for 15 minutes, then transfer it to a carving board. Strain the cooking juices, discarding the solids, and spoon off the fat. Slice the lamb 1/4 inch thick and serve with some of the cooking juices.

Make Ahead

The whole roasted lamb can be refrigerated overnight and served cold or covered and reheated in its cooking juices in a 300° oven.


Leftover Idea: Lamb Sandwich. Layer hot, reheated slices of the roast lamb between thickly sliced focaccia and brush with a little more of the cooking juices. Top the lamb with your favorite pickles, close the sandwich and serve.

Serve With

Roasted vegetables.

Suggested Pairing

Dark, concentrated Syrah from Washington state.

Photo © Fredrika Stjärne Published January 2013

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475960 recipes/braised-lamb-herb-scented-jus 2013-12-06T23:13:12+00:00 braising|christmas|easter|8|make-ahead|weeknight-dinner january-2013 recipes,braised-lamb-herb-scented-jus 475960

Aggregate Rating value: 5

Review Count: 87

Worst Rating: 0

Best Rating: 5

Author Name: Ian Ashley

Review Body: I love this. Its actually worth the time it takes to make this dish.

Date Published: 2017-03-11

Author Name: Sergio Terron

Review Body: Takes a little longer than your average meal but the rewards are worth it.

Review Rating: 5

Date Published: 2017-03-11

Author Name: Nikki King

Review Body: The lamb looks amazing but the recipe makes no sense.

Review Rating: 1

Date Published: 2017-03-11

Author Name: Michael Cerreto

Review Body: OK, thought I would try this, braising is my favorite cooking method. Never used leeks, never used fennel. OMG what stupendous flavors. Thank You, cannot say enough about this fantastic recipe!!

Review Rating: 5

Date Published: 2017-04-05