Slow Braised Lamb with Potatoes

Take a minimum-fuss, maximum-flavour approach to cooking with this slow-braised lamb. The one-pot dish works marvellously with oven-roasted potatoes, a fresh garden salad and a bottle of vino, of course.

1hr 10MIN


  • 1 leg of lamb
  • 3-4 tbsp extra virgin olive oil
  • 150 ml white wine
  • a few garlic cloves
  • rosemary
  • sage
  • laurel
  • salt and pepper to taste
  • 3-4medium roasting potatoes, cubed, tossed with 3-4 tbsp of extra virgin olive oil and salt


  1. Cut the lamb into small pieces.
  2. Heat up the oil in a medium sized frying pan, add the herbs and garlic and garlic and stir fry until fragrant.
  3. Add the lamb, and season with salt and pepper. Allow the lamb to become a golden tan, then deglaze the pan with the wine.
  4. Once the alcohol evaporates, add water and allow to cook for about 1 hour or until fork tender, over low heat.
  5. In the meantime, roast the potatoes in a hot oven (200ºC) for 45 minutes on until golden brown.

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.