Braised Leg of Lamb

Braised Leg of Lamb
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  • 1 medium yellow onion, thinly sliced
  • 1 medium fennel bulb, trimmed and thinly sliced
  • 2 fresh (5- to 6-inch) rosemary sprigs
  • 3 medium garlic heads, sliced in half horizontally
  • 4 teaspoons olive oil
  • ½ teaspoon ground coriander
  • 1 ½ teaspoons freshly ground black pepper, plus more for seasoning the sauce
  • + 8 more ingredients
    • 1 tablespoon kosher salt, plus more for seasoning the sauce
    • Juice of 1 medium orange
    • Finely grated zest of 1 medium orange
    • 2 tablespoons Dijon mustard
    • 1/3 cup honey
    • 1 ½ cups low-sodium chicken broth
    • 1 (750-milliliter) bottle dry red wine, such as Zinfandel
    • 1 (5-½- to 6-pound) bone-in leg of lamb

Let the lamb sit at room temperature for 1 hour. Heat the oven to 475°F and arrange a rack in the middle. Meanwhile, prepare the braising liquid. Place the wine, broth, honey, mustard, zest, and juice in a medium saucepan over medium heat and whisk to combine. Cook, stirring occasionally, until...

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