Grilled and Braised Leg of Lamb
Grilled and Braised Leg of Lamb
Ingredients
- 1-5 lb (2.5 kg) boneless leg of lamb, trimmed and tied
- 1/4 cup (60 ml) olive oil
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) tomato paste
- 1 tablespoon (15 ml) honey
- 1 teaspoon (5 ml) of harissa sauce
- 1/2 teaspoon crushed (2.5 ml) coriander seeds
- 1/2 teaspoon (2.5 ml) crushed mustard seeds
- 1/2 teaspoon (2.5 ml) crushed fennel seeds
- 1/2 teaspoon (2.5 ml) ground turmeric
- 1 1/2 cups (375 ml) chicken broth
- 1/2 cup (125 ml) red wine
- 1/2 cup (125 ml) dried black olives (optional)
- Salt and pepper
Instructions
- Preheat the grill, setting the burners to high.
- Brush the lamb with half the oil. Season with salt and pepper. Place the lamb on the grill. Grill on all sides. Transfer to a baking dish or Dutch oven.
- In a skillet, soften the onion and garlic in the remaining oil. Add the tomato paste, honey, harissa and spices. Season with salt and pepper. Cool.
- Coat the lamb with the spice mixture. Cover and refrigerate for 12 to 24 hours.
- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- Pour the broth and wine around the leg. Cover and bake for 3 hours. Remove the lid and turn the meat over. Continue cooking for about 30 minutes.
- Serve with the Apple & Mint Couscous.
Grilled and Braised Leg of Lamb