Braised Lamb with Mild Spices
Braised Lamb with Mild Spices
Ingredients
- 2 cups (500 ml) chicken broth
- ½ tsp saffron
- 1 boneless lamb shoulder roast, tied, about 2.2 lb (1 kg)
- 2 tbsp (30 ml) olive oil
- 2 onions, thinly sliced
- 2 garlic cloves, chopped
- ½ tsp ground allspice
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp ground cardamom
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) honey
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a small pot, bring the broth and saffron to a boil. Remove from the heat. Let sit until ready to use.
- 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.
- 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.
- 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.
Braised Lamb with Mild Spices