Braised Leg of Lamb
This simple recipe will become your new favorite way to prepare lamb. Braised leg of lamb uses just a handful of ingredients and a mostly hands-off cooking method to create tender, fall-apart lamb that can be served in a variety of ways.
Servings: 10 servings
Ingredients
- 1 tablespoon avocado oil
- 4 pound boneless leg of lamb or up to 5 pound bone-in leg of lamb, room temperature
- 1 yellow onion chopped
- 5 large cloves of garlic minced
- 2 teaspoons Kosher salt
- 1 1/2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup broth beef, chicken or lamb
Instructions
- Preheat oven to 325°F.
- Trim the lamb of any excess fat. Combine the salt, coriander, cumin, garlic powder and pepper in a small bowl and rub the seasoning mixture all over the lamb.
- Place avocado oil in a large Dutch oven over high heat. Once hot, add the lamb and brown on all sides.
- Add the onions, minced garlic and broth to the pot. Cover and transfer to the oven.
- Cook for 2 hours and 30 minutes then remove the lid and braise for another 30-45 minutes, adding a touch more broth if needed during this time.
- Remove the pot from the oven and shred the lamb in the pot using two large forks. Discard bone if using bone-in lamb. The shredded meat will soak up any remaining juices. Serve the lamb as is or store for later use.
Nutrition
Serving: 1SERVING | Calories: 499kcal | Carbohydrates: 3g | Protein: 47g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Cholesterol: 169mg | Sodium: 410mg | Fiber: 1g | Sugar: 1g