Name: Braised Leg of American Lamb with Preserved Lemons and Green Olives
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 1 servings
Cuisine: American
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; 0.50 cup chopped preserved lemon rind; 1 cup low-sodium chicken broth

CategoryLeg of LambCuisineAmerican

The lemon and olives in this dish add exciting flavors to this already delicious meal.

braised leg of lamb with preserved lemons and green olives

Yields1 Serving

Prep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins

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

0.50 cup chopped preserved lemon rind

1 cup low-sodium chicken broth

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

In 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.

Place 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

Ingredients