She Strengthens

Elevate Your Dinner Table with a Braised Leg of Lamb

A Savory Delight Awaits

Imagine a dish that combines the rich flavors of wine, citrus, and honey with the tender texture of slow-cooked lamb. This braised leg of lamb recipe is sure to impress your guests and become a new family favorite.

The Perfect Pairing

Serve the lamb with a refreshing side of tzatziki and a hearty portion of couscous for a well-rounded meal that’s sure to delight. Alternatively, try pairing it with a lentil salad for a lighter option.

A Flavorful Braising Liquid

The key to this recipe’s success lies in its savory braising liquid, made with a combination of dry red wine, low-sodium chicken broth, honey, Dijon mustard, and citrus zest. This flavorful mixture is then infused with the aromas of garlic, rosemary, fennel, and onion, creating a truly unforgettable taste experience.

Easy to Prepare, Impressive to Serve

Despite its impressive presentation, this recipe is surprisingly easy to prepare. Simply let the lamb sit at room temperature for an hour before roasting it in the oven with the braising liquid and aromatics. Then, let it slow-cook to tender perfection before serving with a rich, reduced sauce.

Ingredients

• 1 (5-1/2- to 6-pound) bone-in leg of lamb
• 1 (750-milliliter) bottle dry red wine, such as Zinfandel
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup honey
• 2 tablespoons Dijon mustard
• Finely grated zest of 1 medium orange
• Juice of 1 medium orange
• 1 tablespoon kosher salt, plus more for seasoning the sauce
• 1 1/2 teaspoons freshly ground black pepper, plus more for seasoning the sauce
• 1/2 teaspoon ground coriander
• 4 teaspoons olive oil
• 3 medium garlic heads, sliced in half horizontally
• 2 fresh (5- to 6-inch) rosemary sprigs
• 1 medium fennel bulb, trimmed and thinly sliced
• 1 medium yellow onion, thinly sliced

Instructions

1. Preheat and Prepare: Let the lamb sit at room temperature for 1 hour. Heat the oven to 475°F and arrange a rack in the middle.
2. Braising Liquid: Combine the wine, broth, honey, mustard, zest, and juice in a medium saucepan over medium heat and whisk to combine. Cook, stirring occasionally, until the honey has dissolved into the liquid, about 10 minutes.
3. Season the Lamb: Combine the measured salt and pepper and the coriander in a small bowl. Rub the lamb all over with the olive oil, then evenly rub it all over with the coriander mixture.
4. Roast and Braise: Place the lamb fat-side up in a large roasting pan and roast until the surface is browned all over, about 30 minutes. Remove the lamb from the oven and reduce the heat to 350°F. Pour the braising liquid into the pan and add the garlic heads cut-side down. Scatter the rosemary, fennel, and onion around the pan and carefully cover tightly with foil.
5. Slow-Cook to Perfection: Return the lamb to the oven and braise until the meat is very tender and pulls away easily from the bone, about 2 1/2 hours. Remove the foil and return the lamb to the oven until it’s deeply browned all over and the pan juices are bubbling, about 30 minutes more.
6. Reduce and Serve: Remove the lamb to a cutting board and cover loosely with foil. Strain the braising liquid, pressing on the solids; discard the solids. Heat the braising liquid over medium-high heat until boiling. Continue boiling until reduced to about 1 1/2 cups, about 25 minutes. Taste and season with salt and pepper if necessary. Carve the lamb and serve with the sauce.