Braised Lamb with Herb-Scented Jus

Gluten Free
Dairy Free
Health score
24%
Braised Lamb with Herb-Scented Jus
240 min.
30
117kcal

Suggestions


Gather your friends and family for a culinary adventure that will tantalize their taste buds and leave them craving more! Our Braised Lamb with Herb-Scented Jus is not just a meal; it's a celebration of flavors and aromas that transform your dining experience into something extraordinary. Imagine succulent lamb, slowly braised until it’s fall-apart tender, infused with a medley of fresh herbs and roasted vegetables that creates a mouthwatering jus.

This dish is perfect for any occasion, whether you’re hosting a lavish dinner party, looking to impress during the holidays, or simply seeking a comforting dish to enjoy on a weekend night. With its gluten-free and dairy-free qualities, it caters to a variety of dietary needs while bursting with rich, savory goodness. Each slice of lamb, glistening with flavorful juices, will have your guests in awe and anticipation.

While the dish requires some time to prepare, the result is utterly worth it. The combination of black peppercorns, bay leaves, garlic, and seasonal herbs will elevate the lamb’s natural flavors, creating a harmonious dish that pairs beautifully with an array of sides. Get ready to serve your guests a meal they won’t forget, with the comfort of knowing it’s both delicious and wholesome!

Ingredients

  • tablespoon peppercorns whole black
  • large carrots quartered (large)
  •  fennel bulb quartered
  •  bay leaf fresh
  • head garlic halved
  •  leek halved lengthwise
  • pounds leg of lamb 
  • quarts chicken stock low-sodium
  • large onion quartered (large)
  • sprigs parsley 
  • sprigs rosemary 
  • 30 servings salt 
  • sprigs thyme leaves 

Equipment

  • frying pan
  • oven
  • roasting pan
  • aluminum foil

Directions

  1. Preheat the oven to 50
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Calories117kcal
Protein59.56%
Fat30.06%
Carbs10.38%

Properties

Glycemic Index
11.99
Glycemic Load
0.58
Inflammation Score
-5
Nutrition Score
10.175217405609%

Flavonoids

Eriodictyol
0.08mg
Apigenin
0.22mg
Luteolin
0.05mg
Isorhamnetin
0.25mg
Kaempferol
0.12mg
Myricetin
0.04mg
Quercetin
1.06mg

Nutrients percent of daily need

Calories:117.25kcal
5.86%
Fat:3.87g
5.95%
Saturated Fat:1.36g
8.49%
Carbohydrates:3.01g
1%
Net Carbohydrates:2.43g
0.88%
Sugar:0.84g
0.94%
Cholesterol:48.77mg
16.26%
Sodium:266.76mg
11.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.25g
34.5%
Vitamin B12:2.12µg
35.34%
Vitamin B3:5.72mg
28.58%
Selenium:18.17µg
25.96%
Zinc:3.04mg
20.28%
Phosphorus:175.36mg
17.54%
Vitamin B2:0.22mg
12.81%
Iron:1.73mg
9.63%
Potassium:336.59mg
9.62%
Vitamin A:476.55IU
9.53%
Vitamin B6:0.17mg
8.45%
Vitamin K:8.83µg
8.41%
Vitamin B1:0.12mg
7.7%
Copper:0.15mg
7.4%
Magnesium:25.19mg
6.3%
Vitamin B5:0.59mg
5.95%
Manganese:0.12mg
5.91%
Folate:23.26µg
5.81%
Vitamin C:2.4mg
2.9%
Fiber:0.57g
2.3%
Calcium:18.59mg
1.86%
Vitamin E:0.26mg
1.75%
Source:My Recipes