Braised Leg of Lamb

Braised Leg of Lamb

This dish is based on the traditional French preparation of braising lamb for several hours in an aromatic bath of garlic, rosemary, wine, and chicken stock until it becomes meltingly tender. Be sure to serve it with the potatoes and carrots that are cooked in the braise.Todd Coleman

Jim, another friend of the author's, based this dish on the traditional French preparation of braising lamb for several hours in an aromatic bath of garlic, rosemary, wine, and chicken stock until it becomes meltingly tender. Serve it with the potatoes and carrots that are cooked in the braise.