Moroccan Braised Leg of Lamb

Posted by on Dec 4, 2012 in 21DSD, Dinner, Lamb, primal | 1 comment



Ever since I made boneless leg of lamb like this, I haven’t looked back. It’s that good. I make some variations, of course (like not using extra virgin olive oil to sauté, for example), but it’s a keeper.

I’m pretty sure that every leg of lamb I’ve had in the past 3 years has gotten the above treatment.

Last week, there were two good reasons for not making it Mario’s way; 1. I was already way overloaded with work, and this recipe involves a bit of prep, and 2. Oranges & red wine are not on the ideal list for the 21 Day Sugar Detox.

This lamb took so little effort that I actually came across it in the fridge two days later and was a bit surprised. “I made lamb! Huh. I vaguely remember that.”

The level of my hunger is inversely related to the quality of the picture.

The quality of my food photography is inversely related to my degree of hunger.

Moroccan Braised Lamb

one boneless leg of lamb, about 3-4 pounds
4 cloves garlic, crushed
1 tablespoon Moroccan spice (recipe below)
4 whole cloves (optional, but good if you have them)
4 whole cardamom pods (optional, but good if you have them)
1 T duck fat (or ghee, coconut oil, or your favorite fat)
2 cups chicken stock, preferably homemade
2 tablespoons butter or ghee (optional, but gives a nice richness to the sauce)

  • Make a paste with the crushed garlic and the rub. If it’s a bit dry, add a drop of water to make it the consistency of a paste.
  • Rub the lamb all over with the paste, and let it sit for an hour, allowing it to come to room temperature. (this is an ideal situation, if you have time)
  • In a cast iron dutch oven over medium-high heat, sear the lamb in the duck fat for about 2-3 minutes on each side.
  • Add the chicken stock and whole cloves and cardamom, and allow it to come to a simmer. Turn the heat to low, and cover.
  • Let the lamb braise for about 3 hours, turning half way through.
  • Once it feels tender (stick it with a knife, if will pierce it without too much effort), remove the lamb and turn the heat up to high.
  • Reduce the liquid until roughly one cup remains.
  • Meanwhile, slice the lamb into 1/2 inch thick slices and set on a serving platter, covering loosely with foil to keep warm.
  • Stir in the butter or ghee to the sauce, and stir to combine.
  • Pour the sauce over the lamb and serve.Keep in mind that I went the simplest route possible with this dish. If I had more time and energy, I might have made some additions:
  • Once the lamb is seared, remove it from the pan and add one whole sliced onion, sauté until it’s golden, and then add 1 cup jarred tomatoes, and maybe even a few tablespoons of golden raisins (if not doing the sugar detox)
  • Then add the chicken broth, lamb, and continue the recipe if directed.

Moroccan Spice Rub

2 T paprika
2 t each:
coconut palm sugar (optional)
sea salt
1/2 t each:
black pepper
coriander
cumin
1/4 t each:
tumeric
clove
cinnamon
cayenne

Combine all ingredients and mix well. Store in a glass jar.

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One Comment

  1. This spice combination is wonderful. I did mine in the slow cooker and it’s heavenly. [I did add extra tumeric since I am always looking for ways to use more] :)

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