Recipe details
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Spice-Braised Leg of Lamb
3h 30min
8 servings
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This Spice-Braised Leg of Lamb is a flavorful and tender dish that's perfect for a special occasion or holiday dinner. The lamb is marinated in a mixture of aromatic spices, then slowly braised in a rich broth until it's melt-in-your-mouth tender. Serve this impressive dish with your favorite side dishes for a memorable meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
3 g
Allergen Content
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Ingredients
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Steps
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Prepare the spice mixture
In a small bowl, combine the cumin, coriander, paprika, cinnamon, salt, and black pepper. Mix well.
Marinate the lamb
Rub the spice mixture all over the leg of lamb, making sure to coat it evenly. Cover the lamb and refrigerate for at least 2 hours, or overnight for best results.
Prepare the vegetables
Chop the onions into large chunks. Mince the garlic cloves. Cut the carrots and celery stalks into 2-inch pieces.
Brown the lamb
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the marinated leg of lamb and brown on all sides, about 8-10 minutes total. Remove the lamb from the pot and set aside.
Sauté the vegetables
In the same pot, add the chopped onions, minced garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the liquids and tomato paste
Stir in the beef broth, red wine, and tomato paste. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
Braise the lamb
Return the browned leg of lamb to the pot, nestling it into the liquid and vegetables. Reduce the heat to low, cover the pot, and let the lamb simmer for 2 1/2 to 3 hours, or until it is tender and easily pulls away from the bone.
Let the lamb rest and serve
Remove the leg of lamb from the pot and let it rest for 15-20 minutes before slicing and serving with the braising liquid and vegetables.
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