Shawarma-Spiced Braised Leg Of Lamb
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Cumin Seed1 tsp
Caraway Seeds1 tsp
Coriander Seed1 cup
Olive Oil1 tbsp
Paprika1 tsp
Ground Cinnamon1 large
Onion (thinly sliced)1 tbsp
Ancho Chile (powder)1 tsp
Ground Turmeric4 cups
Chicken Broth (low-sodium)Directions:
1
Rub: Trim excess fat from lamb and remove any membrane
2
Lightly score flesh with a knife and pat dry with paper towels
3
Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet
4
Grind cumin, caraway, and coriander seeds in a spice mill or with a mortar and pestle to a powder
5
Transfer to a small bowl and stir in chiles, garlic, oil, paprika, and cinnamon; rub all over lamb
6
Chill uncovered on wire rack 12–24 hours
7
Trim excess fat from lamb and remove any membrane
8
Lightly score flesh with a knife and pat dry with paper towels
9
Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet
10
Grind cumin, caraway, and coriander seeds in a spice mill or with a mortar and pestle to a powder
11
Transfer to a small bowl and stir in chiles, garlic, oil, paprika, and cinnamon; rub all over lamb
12
Chill uncovered on wire rack 12–24 hours
13
Assembly: Let lamb sit to come to room temperature, about 1 hour
14
Preheat oven to 450°F
15
Roast lamb until well browned all over, 20–25 minutes
16
Remove from oven and reduce oven temperature to 250°F
17
Meanwhile, grind caraway and coriander seeds in a spice mill or with a mortar and pestle to a powder
18
Heat oil in a large Dutch oven or other heavy pot over medium (if lamb doesn't fit in the pot you have, set a roasting pan over two burners instead)
19
Add onion and cook, stirring occasionally, until translucent, 5–7 minutes
20
Add ancho chile powder, chipotle chile powder, turmeric, black pepper, cinnamon, and ground seeds and stir to coat onion
21
Cook, stirring, until spices are fragrant, about 2 minutes
22
Add tomatoes and broth and bring liquid to a simmer; season lightly with salt
23
Carefully place lamb in pot and add just enough water to cover if it is not submerged
24
Cover pot and braise lamb in oven until meat is very tender and bone wiggles easily in the joint, 4 1/2–5 1/2 hours
25
(If using a roasting pan, add water as needed so liquid comes halfway up side of leg, cover with foil, and turn lamb once during braising
26
) Transfer lamb to a platter and tent with foil to keep warm while you make the sauce
27
Increase heat to medium-high and bring braising liquid to a boil; cook, stirring often to prevent sticking, until reduced by half, 25–30 minutes
28
Taste sauce and season with salt if needed
29
Spoon over lamb
30
Serve with Herb Salad alongside
31
Let lamb sit to come to room temperature, about 1 hour
32
Preheat oven to 450°F
33
Roast lamb until well browned all over, 20–25 minutes
34
Remove from oven and reduce oven temperature to 250°F
35
Meanwhile, grind caraway and coriander seeds in a spice mill or with a mortar and pestle to a powder
36
Heat oil in a large Dutch oven or other heavy pot over medium (if lamb doesn't fit in the pot you have, set a roasting pan over two burners instead)
37
Add onion and cook, stirring occasionally, until translucent, 5–7 minutes
38
Add ancho chile powder, chipotle chile powder, turmeric, black pepper, cinnamon, and ground seeds and stir to coat onion
39
Cook, stirring, until spices are fragrant, about 2 minutes
40
Add tomatoes and broth and bring liquid to a simmer; season lightly with salt
41
Carefully place lamb in pot and add just enough water to cover if it is not submerged
42
Cover pot and braise lamb in oven until meat is very tender and bone wiggles easily in the joint, 4 1/2–5 1/2 hours
43
(If using a roasting pan, add water as needed so liquid comes halfway up side of leg, cover with foil, and turn lamb once during braising
44
) Transfer lamb to a platter and tent with foil to keep warm while you make the sauce
45
Increase heat to medium-high and bring braising liquid to a boil; cook, stirring often to prevent sticking, until reduced by half, 25–30 minutes
46
Taste sauce and season with salt if needed
47
Spoon over lamb
48
Serve with Herb Salad alongside
49
Do Ahead Lamb can be braised 2 days ahead
50
Keep in braising liquid; cover and chill
51
Reheat, covered, over medium-low until liquid is simmering and meat is warmed through
52
Lamb can be braised 2 days ahead
53
Keep in braising liquid; cover and chill
54
Reheat, covered, over medium-low until liquid is simmering and meat is warmed through