Slow-Roasted Lamb Leg in Tomato Mushroom Sauce
Traditionally we use red wine for slowly roasting or braising lamb leg to give it good flavours and remove that gamey taste but what if we omitted that? Well that is what happened with our recipe today, I tried to omit that but instead used white wine and red wine vinegar as a replacement.
Filipinos are not used to lamb meat, it was never our staple meat back home hence we did not acquire that taste for it and for us it tastes a bit gamey. This is one of the reasons why when lamb is served on a gathering or party it will be the last resort for most Filipinos. I was like that before until I learned the secret of removing that gamey taste, the solution is braising it in red wine and I learned it from my ex-boss back in Malaysia when he served me a red wine roasted lamb. It was a game changer and since then I cooked lamb the same way but today we will be doing it differently and see how it goes.
Omitting the red wine is quite a big change since this is the one that effectively removes that taste so I have to replace it with something similar but would overpower the meaty taste of the lamb. Instead of red wine I chose white wine which is still acidic but more on a fruity side, I also added red wine vinegar for that tangy taste, some chillies to spice it up plus lots of earthy mushrooms to balance all of the flavours. The result was equally amazing and I invite you to try this recipe out and let me know.
- 1 lamb leg (roughly 2.5 - 3 kgs)
- 15 pcs farmers brown mushrooms
- 2 large carrots, cubed
- 5 tbsp red wine vinegar
- 1½ cups white wine (I used chardonnay)
- 2 cups chicken stock
- 2 400g cans chopped tomatoes
- 2 large red onions, chopped
- 6 cloves garlic, minced
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 sprigs fresh oregano
- chilli flakes, amount according to your preference
- freshly ground black pepper
- Generously season lamb leg with salt and freshly ground black pepper.
- Place a Dutch oven on stove top, add oil then once it’s very hot place the seasoned lamb and sear each side until brown.
- Push the lamb leg on the side then sauté onions and garlic. Add the onions and mushrooms, cook for 2 minutes.
- Pour in the white wine, beef stock, red wine vinegar and chopped tomatoes then add the thyme, oregano, rosemary and chilli flakes. Cover then bring it to a boil then turn the heat off.
- Place into the 160C preheated oven then cook for 1 hour.
- Turn the leg to its other side then reduce heat to 135C then braise for 3 to 3½ hours or until meat is really tender. On each hour while you are braising turn the lamb leg to the other side to ensure cooking and flavours are well distributed, also check the liquid levels adding water if needed or it starts to dry out.
- Remove it from the oven, place the lamb leg on a separate container.
- Place the Dutch oven on a stove top, remove the herb sprigs then reduce the sauce to a thick consistency. Season with salt and pepper if needed.
- Return the lamb leg to the Dutch oven, spoon some sauce over the top then serve. Best enjoyed with roasted potatoes and buttered vegetables.