Braised Leg of Lamb
1 leg of lamb, bone-in, 5½-6 lb
1 bottle dry red wind
1½ cups chicken broth
⅓ cup honey
2 tablespoons dijon mustard
1 tablespoon kosher salt
1½ teaspoons coarse ground black pepper
½ teaspoons ground coriander
4 teaspoons olive oil
3 medium garlic heads, sliced in half horizontally
2 fresh rosemary sprigs, 5-6 inches each
1 medium fennel bulb, trimmed and thinly sliced
1 medium onion, thinly sliced
Zest from one medium orange
juice from one medium orange
Let the lamb sit at room temperature for 1 hour. Preheat oven to 475ºF
with rack in the middle
Prepare the braising liquid. Place the wine, broth, honey, mustard, zesst,
and orange juice in a saucepan and stir. Cook, stiring occasinally, until the
honey has dissolved, about 10 minutes. Remove from heat and set aside.
Combine salt, pepper, coriander in a small bowl. Rub the lamb all over
with olive oil, then rub it with the spice mixture. Place the lamb fat side
up in a large roasting pan and roast at 475º about 30 minutes until the
surface is brown on all sides.
Remove the lamb from the oven and reduce to 350º. Pour the braising
liquid into the pan and add the garlic heads cut side down. Scatter the
rosemary, fennel and onion slices around the pan, and carefully cover the
pan tightly with foil. Return the lamb to the oven and braise until the
meat is very tender and pulls easily from the bone, about 2½ hours.
Remove the foil and return lamb to the oven until it is deeply browned all over
and the pan juices are bubbling, about an additional 30 minutes.
Remove the lamb to a cutting board and loosely cover with foil.
Strain the braising liquid, pressing on the solids. Discard solids.
Skim the fat from the surface of the liquid. Heat in a pan until boiling,
continue boiling until it is reduced to about 1½ cups, about 25 minutes.
Taste and add salt or pepper as needed.
Carve the lamb and serve with the sauce.