Low FODMAP Braised leg of lamb
If you’re looking for a delicious and hearty meal that’s also low in FODMAPs, then you’ll love this braised leg of lamb recipe! This dish is full of flavour and tender meat, making it the perfect meal for any occasion.
If you are curious and would like to learn more about the Low FODMAP diet you should check out our blogs “All about FODMAPs” or Monash FODMAP (The creators of the Low FODMAP diet).
How to Make a Delicious and Low FODMAP Braised Leg of Lamb
2 Lamb Legs 300G each
1,5 Low FODMAP Stock cube (beef or vegetable)
2 Medium Carrots
450 ml water
3 tbsp Tomato Puree
2 sprigs Fresh Oregano (Or Dried)
250 ml Red Wine (Bordeaux or other full bodied)
1 stick celery
2 tbsp Olive oil (garlic flavoured if desired)
pinch salt and pepper
400 grams Potatoes
50 ml lactose free milk
50 ml lactose free cream
25 grams butter
To start, you’ll need to prepare your vegetables. Peel the carrots and chop them into 5mm cubes. Finely chop the celery as well and set aside.
Peel and cut the potatoes into 2 cm chunks and put them in a pot of cold water to prevent browning.
Next, heat a cast iron pot over medium heat and add 1 tablespoon of oil. Pat the lamb dry and season it with salt and pepper, then sear it in the oil until it’s golden on all sides (about 2-3 minutes). Take the lamb out and add another tablespoon of oil if needed. Fry the celery and carrots for 5 minutes until they’re slightly softened.
Then, add the tomato puree and fry it with the vegetables for 1 minute to take the raw taste out of it. Deglaze the pan with red wine and reduce it for 3 minutes. Add the stock, water, and herbs, return the lamb legs to the pot, and cover it with a lid. Let it simmer for 2 hours, flipping the meat over after 1 hour.
When the lamb is ready, check the sauce’s thickness. If it’s too thin, turn the heat up and cook it without a lid for a few minutes. If it’s too thick, add a splash of water and adjust the seasoning accordingly.
For the mashed potatoes, bring the potatoes to a boil in salted water for 20 minutes or until they’re easily pierced with a fork. Heat the milk, cream, and butter in a separate saucepan or bowl in the microwave until warm but not boiling. Drain the potatoes, mash them with a potato masher or press them with a potato ricer, then mix in the warm milk mixture and season with salt and pepper to taste.
Serving & Finishing touches
Serve the mashed potatoes on a plate or bowl, top with the lamb leg and sauce, add a sprinkle of fresh herbs and a drizzle of truffle-flavored olive oil, if desired. Enjoy!
If you liked this recipe
Check out some of our other Low FODMAP Dinner recipes such as:
–Low FODMAP Traybake with Pesto Crumb
–Low FODMAP Potato & Chickpea Curry Stew
Low FODMAP Braised leg of lamb
- 2 Lamb Legs 300G each
- 1,5 Low FODMAP Stock cube beef/vegetable
- 2 Medium Carrots
- 450 ml water
- 3 tbsp Tomato Puree
- 2 sprigs Fresh Oregano Or Dried
- 250 ml Red Wine
- 1 stick celery maybe?
- 2 tbsp Olive oil garlic flavoured if desired
- pinch salt and pepper
- 400 grams Potaotes
- 50 ml milk
- 50 ml cream
- 25 grams butter
- Start by peeling the carrots. Then finely chop celery and the carrots into 5mm cubes. The finer, the better as it helps cook into the sauce.
- Peel the potatoes and cut them into smaller evenly sized chunks, about 2cm in size. Put them in a pot of cold water to prevent browning. Set aside for later.
- Grab a cast iron pot and heat over medium heat. Add 1 tablespoon of oil.
- Pat the lamb dry and season with a little bit of salt and pepper.
- Sear the lamb in the oil until nicely golden on all sides. Should take 2-3 minutes in total.
- Take the lamb out and if needed add another tablespoon of oil. Add in the celery and carrots, fry for about 5 minutes until slightly softened and the celery started going translucent.
- At this point you add in the tomato puree and let it fry with the vegetables for 1 minute to take the raw taste out of it.
- Add in the red wine and deglaze the bottom of the pan. Make sure to scrape off any bits that may have stuck to the bottom. Leave the wine to reduce for 3 minutes.
- Add in the stock, water and the herbs. Return the lamb legs to the pot, they should be covered about 2/3 of the way up. If not then add a little bit more water and stock until the correct level.
- Turn the heat down to medium low and cover with a lid. Let simmer gently for about 2 hours flipping the meat over after about 1 hour has passed for even cooking.
- The lamb is ready when the meat is coming off the bone. Be careful when you take it out of the pot.
- At this point you should check if the sauce has the desired thickness. If it is a little bit too thin you can turn the heat up and cook it without a lid for a few minutes to boil off some water. If it is too thick you can add a splash more water to thin it down, adjust seasoning accordingly.
- Bring the potatoes from before to a boil in some salted water. Let them boil for about 20 minutes or until they are easily pierced with a fork.
- In a separate saucepan, or bowl in the microwave, heat up the milk, cream and butter until warm but not boiling.
- Drain the potatoes and return them to a pot, mash them with a potato masher. Or press them with a potato ricer.
- Tip in the warm milk mixture, add a few good pinches of salt and a little freshly cracked black pepper. Mix well with a spoon or spatula, taste and adjust seasoning to desired level.
- Add a spoon of the mashed potatoes to a plate or bowl, place the lamb leg on top of the mash and spoon over as much of the sauce as you want. Optionally top with a little bit of fresh herbs and a drizzle of truffle flavoured olive oil.