Pulled Leg of Lamb Red Wine (Print-Friendly Version)

Slow-cooked lamb leg, infused with a hearty red wine sauce, ideal for sharing at celebrations or family roasts.

# Ingredients:

→ Main

01 - 2.5–3 kg leg of lamb
02 - 2 tablespoons olive oil
03 - 1/2 cup muscatel dried grapes
04 - 1.5 cups dry red wine
05 - 2 cups chicken stock
06 - 1 red onion, cut into wedges
07 - 5–6 cloves garlic, peeled
08 - 3 sprigs fresh rosemary
09 - 1.5 cups water
10 - 1 teaspoon salt
11 - 1 teaspoon ground black pepper
12 - 25 g salted butter

→ Red wine sauce

13 - 1/2 cup dry red wine
14 - 1 cup chicken stock
15 - 1/2 tablespoon brown sugar
16 - 1 tablespoon salted butter

# Steps:

01 - Preheat oven to 160°C. Pat the lamb dry using paper towel, then liberally season on all sides with salt and ground black pepper.
02 - In a large frying pan or suitable roasting tray, heat olive oil over medium heat. Sear the lamb leg for several minutes, turning once to achieve even browning.
03 - Arrange the lamb fat side up in the roasting tray. Scatter onion wedges, garlic cloves, rosemary sprigs, and dried muscatel grapes around the lamb. Pour in 1 cup red wine and 1 cup chicken stock. Cover tightly with aluminium foil and roast for 3 hours.
04 - After 3 hours, add 1.5 cups water to the tray. Recover with foil and continue roasting for 1.5 more hours.
05 - Remove foil, baste lamb generously with pan juices, and if needed add an extra cup of water if liquid has reduced significantly. Roast uncovered for a further 30 minutes.
06 - Transfer the lamb to a platter, tent with foil and a tea towel to retain heat. Allow to rest for 30 minutes for optimal tenderness.
07 - Strain the roasting juices along with aromatics into a saucepan. Skim off surface fat. Add 1/2 cup red wine, 1 cup chicken stock, and 1/2 tablespoon brown sugar. Simmer for 10 minutes. Strain through a fine sieve, return to saucepan, and finish by whisking in 1 tablespoon salted butter. Season to taste.
08 - Pull the lamb apart using two forks. Arrange on a serving platter, garnish with the rehydrated grapes and fresh herbs if desired. Drizzle with some of the red wine sauce and serve the remainder alongside.

# Notes & Tips:

01 - Allow the lamb to rest after roasting to ensure maximum juiciness.
02 - Skimming fat from the pan juices before simmering contributes to a more refined sauce.

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