Braised Leg of American Lamb with Preserved Lemons and Green Olives

Braised Leg of American Lamb with Preserved Lemons and Green Olives

    

March 4, 2016

  • Prep: 10 mins
  • Cook: 2 hrs
  • Yields: 6 servings

Ingredients

5 pound sirloin-end, bone-in leg of American Lamb

Salt and pepper, to taste

8 garlic cloves, minced

2 tbsp ground cumin

2 tbsp ground coriander

2 tbsp olive oil

1 cup pitted green olives

1/2 cup chopped preserved lemon rind

1 cup low-sodium chicken broth

Directions

1Liberally season lamb with salt and pepper. In a bowl, stir together garlic, cumin, coriander and oil; smear over lamb. Let rest at room temperature.

2In a baking dish, place lamb; roast at 425ºF for 30 minutes. Reduce oven temperature to 325ºF. Add olives, lemon rind and broth. Cook until internal temperature is 130ºF for medium-rare, about 11/2 hours. Let stand for about 10 to 15 minutes.

3Place lamb on a cutting board and slice. Pour pan sauce into a measuring cup; spoon off fat. Serve with couscous tossed with mint and scallions.

Recipe and image provided by the American Lamb Board

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