Braised Leg of Lamb

Easter is here and my Eastern European roots are showing. Lamb is more Serbian or Greek than Russian or Polish, which I am, but I love it anyway. Although I know I’m Polish and Russian and maybe some other stuff, its a little hard to tell exactly where my roots are. As Grandpa Nick (he left well in advance of the Bolshevik Revolution) used to say when asked where he was from, “It depends on when you checked the border.”

Braised Leg of Lamb


  • 1 leg of lamb (boned, rolled and tied – assuming you have your butcher prepare it, have them rub the inside with rosemary and garlic before they roll and tie it)
  • Veal stock
  • Rosemary (fresh is best but don’t be afraid of dried)
  • Garlic (minced)
  • Salt and pepper
  • Olive oil for browning


This can be rolled and seasoned a day or two in advance. In addition to rosemary and garlic inside, mix the two and rub them all over the outside of the lamb. Then, seal it in a bag with a food saver system (one of those vacuum pack systems), seal with foil or just put it in a freezer storage bag. Refrigerate until an hour or two before you’re ready to begin preparations.
Heat a few tablespoons of oil in a frying pan and brown the lamb well on all sides.
Place the lamb in a deep pot. Add veal stock (any other kind of stock might overwhelm the lamb-if you can't find veal stock, you can use a weak mixture of 1/2 chicken and 1/2 beef stock) until it is about half way up the lamb. Add some minced garlic and rosemary to the stock. Cover the pot and place in a preheated 350º oven. Roast at 350º for about an hour and then turn the temperature down to about 250º and roast for another 3 or 4 hours, until tender.
Remove the lamb to a platter and slice, removing the string as you carve and prepare to enjoy!


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