Quick Leg of Lamb with Sautéed Summer Vegetables – A Perfect Pairing for Red Wine Lovers
What happens when you take a beautifully caramelised piece of lamb, layer it over a bed of sweet-savory summer vegetables glistening with red wine and anchovy depth, and serve it alongside a velvety glass of Burgundy? You get a dish that transports you to the rolling hills of wine country.
At Dis&Dis, we love connecting moments to flavours, stories to meals, and what better way to bring this philosophy to life than with this stunning recipe? Perfect for a weekend dinner party or an intimate meal for two, this dish is elevated simplicity at its finest.
Why We Love This Recipe
This leg of lamb is all about balance. You’ll get the richness of perfectly seared, tender lamb with the jammy acidity of sautéed shallots, peppers, and tomatoes, delicately infused with red wine. Add in the umami from anchovies and a whiff of thyme, and you’ve got a recipe designed to linger on both your palate and memory.
Here’s the kicker—it’s ready in just 25 minutes, so you spend less time in the kitchen and more time enjoying the company of good wine and even better friends.
Ingredients (Serves 4)
Kosher salt and freshly ground black pepper
2 pounds boneless butterflied leg of lamb
4 tablespoons olive oil
6 medium shallots, peeled and quartered
3 anchovy fillets
3 red bell peppers, cored and seeded
6 cloves garlic, peeled and roughly chopped
4 ripe small tomatoes, cored and quartered
½ cup red wine, preferably Burgundy
6 sprigs thyme, plus more to garnish
2 bay leaves
Flaky salt (such as Maldon) for finishing
Directions
Step 1: Generously season the lamb with salt and pepper. Heat a large heavy pan (we recommend cast iron) over medium-high heat. Swirl in 2 tablespoons of oil, and sear the lamb for 4–6 minutes on each side, until deeply caramelised with a rosy medium center. Set aside to rest.
Step 2: Keeping the pan on medium-high, add the remaining oil and shallots. Sauté until softened, about 3 minutes. Stir in the anchovies and peppers, letting them break down for another 3 minutes.
Step 3: Add garlic and tomatoes, allowing the tomatoes to caramelise along their edges (you’ll know when they start to smell heavenly). Pour in the Burgundy wine, then mix in the thyme and bay leaves. Simmer until the wine reduces and the vegetable medley turns jammy—this should take about 5 minutes.
Step 4: Slice the lamb thinly against the grain. To serve, spread the sautéed vegetables across a platter, layer lamb slices on top, and drizzle with those delicious juices left on the cutting board. Finish with flaky salt and garnish with fresh thyme leaves.
Pairing Note
There’s no better match for this dish than a lush, medium-bodied red wine. Here at Dis&Dis, we suggest reaching for a silky Pinot Noir from Provence. Its earthy aromas and red fruit notes beautifully complement the lamb’s richness and the deep, savoury-sweet vegetables.
Looking to order a bottle? Explore our curated red wine selection → https://disndis.com/collections/red-wines
The Story Beyond the Plate
This recipe, adapted from Frédéric Eliot, perfectly embodies our philosophy at Dis & Dis. Food and wine are never just about flavour; it’s about creating moments that resonate. Whether you’re sipping on a bold glass of red or serving up a dish that feels like a warm hug, we’re here to help you discover the artistry behind every bite and sip.
Share your creations with us using #DisAndDisPairings – We can’t wait to see how you create your own little moment of magic.
Dare to discover your perfect wine pairing
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