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Braised Lamb with Winter Vegetable Ragout

Combining the flavours of the Lahmajoun with the lamb and roasted vegetables is a winter dinner dream come true.

December 6th, 2016

Lamb is something a lot of people are afraid to make...but this recipe will change your mind: it's simple and perfectly delicious.
Prep Time
30 minutes
Cook Time
1.5 hours
  • 1 kg lamb leg/shoulder
  • 1 jar Saha Lahmajoun marinade/pizza base
  • 2 large parsnips
  • 1 large sweet potato
  • 5-6 small turnips
  • 2-3 shallots
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. canola or other cooking oil
  • 3 cups chicken stock, divided
  • 1 clove garlic, minced
  • 2 tbsp. parsley, finely chopped
  • 1 tbsp. thyme finely chopped salt and pepper to taste
  1. Preheat oven to 350° C. Cut lamb into 3 oz. medallions. Marinate with 1/2 cup of Saha Lahmajoun Pizza Base.

  2. Heat a large Dutch oven to medium-high. Working in batches, sear the marinated lamb for 1-2 minutes per side, or until browned.

  3. Remove lamb from the pan, and deglaze with 1 cup of chicken stock. Reduce to half the volume.

  4. Add the remaining marinade and chicken stock to the reduced liquid, add seared lamb to the pot, bring the contents to a boil, and reduce to a simmer. Cover and cook in the oven for 1 hour and 30 minutes.

  5. Peel, trim and cut the vegetables into large pieces (approx. 2-inch dice) and toss with olive oil, garlic, half of the fresh herbs, salt and pepper to taste.

  6. Spread out the vegetables on a lined baking tray and place in the oven for about 1 hour and 15 minutes.

  7. Remove the cooked lamb from the braising liquid, and skim fat off the top. Bring the liquid to a boil and reduce for 7-10 minutes until reduced to about half.

  8. Place root vegetables on the centre of the plate, place lamb pieces on top, and drizzle generously with the braising liquid. Season with salt and pepper to taste.

  9. Wine Pairing: Fleur du Cap Cabernet Sauvignon

Nutrients Per Serving

Serves 4-6

Braised Lamb with Winter Vegetable Ragout

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