Braised Lamb with Mild Spices

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C).

2. 2

   In a small pot, bring the broth and saffron to a boil. Remove from the heat. Let sit until ready to use.

3. 3

   In a large Dutch oven over medium-high heat, brown the meat on all sides in the oil, about 10 minutes. Season with salt and pepper. Set aside on a plate.

4. 4

   In the same pot over medium heat, brown the onions in the lamb cooking fat. Add the garlic and spices. Season with salt and pepper. Cook for 2 minutes while stirring. Deglaze with the broth. Add the lemon zest, lemon juice and honey. Return the lamb to the pot. Bring to a boil. Cover and bake for 2 hours, turning the roast over twice during cooking.

5. 5

   Place the roast on a cutting board. Remove the twine and slice the roast. Serve with the onion sauce. Serve with Persian rice with potatoes and green beans, if desired.