Lamb main page

Braised leg of lamb cleopatra
Brochettes of lamb
Crown roast of lamb in a parmesan-sage crust
Curried lamb
Eggplant and lamb cake with a garlic jus
Florentine lamb chops
Honey-hoisin grilled lamb chops
Irish stew
Kashmiri lamb curry
Lamb shanks braised in red wine
Lamb stock
Leg of baby lamb Nicoise
Leg of lamb in red wine sauce
Navarin of lamb with vegetables
Rack of lamb with mushroom crust
Ratatouille
Roast leg of baby lamb Beaumanière
Roasted rack of lamb Provençale with ratatouille
Roasted lamb rib eye with sweet garlic

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

BRAISED LEG OF LAMB CLEOPATRA

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.

Serves 8

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

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

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; 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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