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Braised leg of lamb cleopatra | wefacecook.com Braised leg of lamb cleopatra | wefacecook.com
Recipe

BRAISED LEG OF LAMB CLEOPATRA

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 3 hours
Totaltime: 3 hours 20 minutes

This is a recipe from restaurant Daniel in New York City. It is great. Rubbing the leg of lamb with a combination of 11 spices, then baking it slowly for 3 hours with a vegetable garnish produces an exquisitely tender and aromatic dish.

Ingredients

  • 1 whole leg of lamb
  • 8 garlic cloves
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 3 cups onions, chopped
  • 4 cups carrots, chopped
  • 3 cups celery, chopped
  • 2 cups fennel, chopped
  • 1 jalapeño, seeded, minced
  • 4 cups tomatoes, peeled, chopped
  • 6 cups chicken stock
  • 1/4 cup italian parsley, chopped
  • Spice mix
  • Combine the following spices, all ground
  • 2 tablespoons cumin
  • 2 teaspoons cinnamon
  • 1 teaspoons allspice
  • 1 tablespoon coriander
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon cardamon
  • 1 teaspoons ginger
  • 1/2 teaspoon star anise
  • 1 teaspoon cayenne pepper
  • a pinch cloves
  • Couscous
  • 1 pound instant couscous
  • 2 cups chicken stock
  • 1 teaspoon honey
  • 1/4 cup golden raisins, small
  • 3 tablespoons sweet butter
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons coriander, chopped

Preparation

  • Blend the spices into a blender to obtain a fine powder.

    Preheat oven to 375 degrees.
    Remove lamb hip bone.
    Make 18 incisions all around meat with a small knife. Insert small garlic sticks in meat.
    Rub lamb with 4 tablespoons of the spice mix, and salt and pepper. Heat olive in a deep roasting pan, brown the lamb on all sides over high heat.
    Add remaining garlic, onions, carrots, celery, fennel, and jalapeño. Stir well. Add tomatoes, 1 tablespoon spice mix, and salt. Cover pan, and roast for 1 hour.
    Add hot chicken stock to lamb; Decrease oven temperature to 300 degrees. Cover and cook another 2 hours. Turn lamb every 20 minutes.
    Remove lamb from pan with vegetables. Add parsley to sauce with salt and pepper; Spread couscous into a casserole. Pour hot chicken stock, honey and 1/2 tablespoon spice mix, and raisins over couscous. Cover. Remove from heat. Add butter, pine nuts, and coriander leaves. Keep warm until ready to serve.
    Arrange lamb and vegetables on a platter. Cover with sauce. Carve meat and serve with couscous.
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