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Braised leg of lamb with garlic & mushrooms


  • Preheat oven to 160°C fan forced (180°C normal).
  • Make cuts in the lamb, insert some garlic cut into slivers and season.
  • Heat a thin layer of oil until smoking in a heavy-bottomed casserole (or pot that can go into the oven). Then turn down the heat a little and brown the lamb all over. Remove.
  • Add the celery, onions, carrots and 2 crushed garlic cloves with a little more oil, if needed, to the dish and gently saute until reasonably tender, continually stirring. Then add the mushrooms and gently toss to coat with the oil.
  • Turn the heat up and add the wine to the dish with a little more seasoning, the rosemary and thyme. Mix well and reduce the liquid by about half.
  • Return the lamb and nestle in the vegies. Then add 1/2-2/3 cup each of the chicken and beef stocks. Bring to the simmer, cover and cook in the oven for about 2 hours until the meat is very tender, turning the oven temp. down to 140°C fan forced (160°C normal), adding more stock if needed.
  • When ready, remove the lamb and rest before carving. Reduce the sauce and taste for seasoning.
  • To serve, mound the vegies on individual plates and top with sliced lamb and plenty of the sauce.


  • 1 x 2.25 kg leg of lamb
  • 5-6 garlic cloves
  • sea salt & freshly ground pepper
  • olive oil
  • 2 celery stalks, sliced
  • 2 medium-large onions, chopped
  • 2 medium carrots, sliced
  • 6 medium field mushrooms, peeled & chopped
  • 1 cup dry white wine
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh thyme
  • 1 cup salt-reduced chicken stock
  • 1 cup salt-reduced beef stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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