Herb-stuffed leg of lamb braised in red wine from All About Braising: The Art of Uncomplicated Cooking (page 419) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: The simplest potato & leek braise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal stock or chicken stock for lamb stock. You may use the Lamb stock recipe on p. 452. You may use any combination of the listed herbs. You may season the boneless leg of lamb up to 18 hours before braising.

  • fprincess on October 26, 2010

    Delicious herb stuffing & elegant presentation. Not too hard to prepare but need plenty of kitchen string.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.