Joel recipes

Braised Lamb

Name: Braised Lamb
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 6 servings
Cuisine: Lamb
Ingredients: 3/4 tsp. ground cardamom; 1/2 tsp. ground sumac; 1/2 tsp. ground cinnamon; Large pinch of ground allspice; Kosher salt and freshly ground pepper; 5 large garlic cloves, grated with a Microplane; 1 large onion, 1/2 grated and 1/2 quartered; 1 Tbs. avocado oil or other neutral oil; 4 to 4 1/2 lb. (2 to 2.25 kg) boneless leg of lamb or lamb shoulder, excess fat trimmed; 1 cup (8 fl. oz./250 ml) white wine, preferably Sauvignon Blanc; Whole and chopped fresh flat-leaf parsley and/or oregano leaves for garnish

Lamb

6 servings

porsiyonlar

25 minutes

aktif süre

4 hours 25 minutes

toplam süre

Yemek Yapmaya Başla

Malzemeler

3/4 tsp. ground cardamom

1/2 tsp. ground sumac

1/2 tsp. ground cinnamon

Large pinch of ground allspice

Kosher salt and freshly ground pepper

5 large garlic cloves, grated with a Microplane

1 large onion, 1/2 grated and 1/2 quartered

1 Tbs. avocado oil or other neutral oil

4 to 4 1/2 lb. (2 to 2.25 kg) boneless leg of lamb or lamb shoulder, excess fat trimmed

1 cup (8 fl. oz./250 ml) white wine, preferably Sauvignon Blanc

Whole and chopped fresh flat-leaf parsley and/or oregano leaves for garnish

Yöntemler

In a small bowl, stir together the cardamom, sumac, cinnamon, allspice, 1 Tbs. plus 1 tsp. salt and 1 tsp. pepper.

In another small bowl, stir together the garlic, grated onion and oil.

Rub the spice blend evenly over the lamb, coating all sides, then rub all over with the garlic-onion paste. Cover the meat with plastic wrap and marinate in the refrigerator at least overnight or up to 24 hours.

Remove the lamb from the refrigerator, discard the plastic wrap and let stand at room temperature for 1 hour.

Preheat an oven to 350°F (180°C).

Spread the onion wedges on the bottom of a large Dutch oven and pour in the wine. Place the meat, fat cap up, on top of the onion. Cover the pot with aluminum foil, then cover with the lid.

Transfer to the oven and cook until the lamb is tender and pulls apart with a fork, 3 to 4 hours. Start checking after 2 1/2 hours.

Using tongs, transfer the lamb and onion to a bowl and cover to keep warm. Skim off the excess fat from the juices in the pot, discarding the fat, and pour the defatted juices into a 3-cup (24-fl.-oz./750-ml) liquid measuring cup or a small bowl. You should have about 2 cups (16 fl. oz./500 ml) juices. Return the lamb and onion to the pot and shred the meat. Add 1 cup (8 fl. oz./250 ml) of the juices and stir to allow the meat to absorb the liquid. Garnish with parsley and/or oregano and serve the remaining juices on the side. Serves 6.

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