Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

BRAISED LEG OF LAMB CLEOPATRA

Serves: 8
Preparation time: 20 minutes
Cooking time: 3 hours

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.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Braised leg of lamb cleopatra

Add Comment

* Required information
1000
Type the numbers for four hundred seventy-two.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Spring food carousel

Summer   | Fall   | Winter