Braised Lamb

Name: Braised Lamb
Total time: 4 h
Yield: 8 serving(s)
Ingredients: 1 1/2 tbsp. baharat (see Tip); 3 1/2 tsp. olive oil, divided; Kosher salt; 5 lb. boneless leg of lamb, well trimmed of fat (41/4 pounds); 2 large onions, chopped; 6 cloves garlic, finely chopped; 3 tbsp. tomato paste; 3/4 c. dry red wine; 2 tsp. low-sodium chicken bouillon base (we used Better Than Bouillon); Lemon wedges, for serving; Chopped flat-leaf parsley leaves, for serving

Forget everything you thought about lamb.

By Tina MartinezPublished: Feb 14, 2025

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mike garten

Yields:

8 serving(s)

Total Time:

4 hrs

Cal/Serv:

400

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The real workhorse in this recipe is baharat, a Middle Eastern spice blend that gives the lamb a wonderful warm, aromatic flavor. It takes a while to cook the entire leg of lamb but most of it is hands-off time while it braises in the oven.

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Ingredients

1 1/2 Tbsp.
baharat (see Tip)
3 1/2 tsp.
olive oil, divided
Kosher salt
5 lb.
boneless leg of lamb, well trimmed of fat (41/4 pounds)
2
large onions, chopped
6
cloves garlic, finely chopped
3 Tbsp.
tomato paste
3/4 cup
dry red wine
2 tsp.
low-sodium chicken bouillon base (we used Better Than Bouillon)
Lemon wedges, for serving
Chopped flat-leaf parsley leaves, for serving

Directions

1. Step 1In small bowl, whisk together baharat, 11/2 tablespoons oil, and 1 tablespoon salt. Place lamb on rimmed baking sheet. Using hands, rub baharat mixture all over lamb. Starting at 1 short side, roll lamb, creating a spiral; tie crosswise with kitchen twine every 2 inches. Let rest at room temp 45 minutes.
2. Step 2Heat oven to 350°F. Heat remaining 2 tablespoons oil in large Dutch oven on medium-high. Add lamb and cook, turning occasionally and lowering heat if browning too quickly, until browned on all sides, 17 to 20 minutes total. Transfer to same rimmed baking sheet, leaving behind oil in pot.
3. Step 3Reduce heat to medium, add onions and 1/4 teaspoon salt, cover and cook, stirring occasionally, until tender and slightly browned, 5 to 7 minutes. Add garlic and cook, stirring occasionally, 2 minutes. Add tomato paste and cook, stirring often, until caramelized and onions are coated, 2 minutes. Add wine and cook until mostly evaporated, 1 to 2 minutes. Add 3 cups water, bouillon base, lamb, and 1/4 teaspoon salt; stir to dissolve bouillon base. Bring to a simmer, then cover and transfer to oven and cook 11/2 hours.
4. Step 4Using tongs, flip lamb, cover, and return to oven and cook 11/2 hours more. Remove from oven and increase oven temperature to 400°F. Remove lid, flip lamb once more, return to oven and cook until easily shreddable with fork, 30 minutes.
5. Step 5Transfer lamb to cutting board (reserve pot with pan juices) and let rest 15 to 20 minutes, then remove twine and shred lamb. Add to pan juices and toss to coat, then serve with lemon wedges, sprinkled with parsley.

Tip: A little bit of baharat adds warm spice notes to hearty, robust lamb. This Middle Eastern seasoning can vary by brand. We used New York Shuk baharat, which contains cumin, coriander, black pepper, cinnamon, cardamom, cloves, allspice, rose petals, ground ginger, and nutmeg.

NUTRITIONAL INFORMATION (per serving): About 400 calories, 17.5 g fat (4.5 g saturated), 154 mg cholesterol, 1,121 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g sugar (0.5 g added sugar), 51 g protein

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