The Easiest Braised Lamb Recipe
Even though this braised lamb is simple to make, it leaves nothing out when it comes to flavor. Rich, tender, and perfect for a chilly day. Serve over rice or alongside your favorite warm potato dish.
Servings 8
Ingredients
- 2-3 lb boneless leg of lamb
- 2-3 tsp Hey Old Sport Overachiever seasoning
- 2 tbsp olive oil
- 1 medium sweet onion sliced
- 6 cloves garlic smashed, peels discarded
- 1 large sprig of fresh rosemary wrapped with butcher string so the needles don't fall off during cooking
- 1 cinnamon stick
- 2-3 bay leaves
- 1 handful pitted dates
- 1 qt chicken bone broth
Instructions
- Preheat oven to 300. Season the leg of lamb on all sides with your Overachiever seasoning. Place a large cast iron pot with a lid (something in the 6-8qt size) on medium heat on the stove. Once heated, add the olive oil and sear the leg of lamb on all sides until browning occurs. Remove the leg of lamb and set aside.
- To the fond in the pan, add the onions, garlic, rosemary, cinnamon stick, and bay leaves over medium low heat. Sweat the vegetables for 3-4 minutes until the fond breaks up, then add the stock and place the leg of lamb back in along with the dates.
- Cover and place in your heated oven at 300 degrees for 5 hours (4 if using convection). Remove from the oven, and carefully remove the leg of lamb and set on your serving tray. Remove and discard the rosemary, cinnamon stick and bay leaves, and blend the sauce until smooth. Bring to a boil and reduce to desired thickness, then pour over top the lamb. Enjoy warm!