Slow-Braised Lamb Leg with Pomegranate and Rosemary

Ingredients

• 1 grass-fed halal lamb leg (whole)
• 2.5 sweet potatoes (or regular potatoes, cut into large chunks)
• 2.5 cup beef bone broth (homemade if possible; plus more if needed during braising)
• Sea salt (for seasoning and drawing out moisture)
• 0.5 cup plain yogurt
• 2 tbsp mustard
• 2.5 tbsp pomegranate molasses
• 2.5 lime juice (juice of 2-3 limes)
• 2 tsp dried rosemary
• 1 tbsp ghee (or beef tallow, or another quality cooking fat)

Steps

1. 1

   Generously season the lamb leg with sea salt on all sides.

2. 2

   Place the seasoned lamb on a wire rack over a tray or baking sheet and refrigerate uncovered overnight. This helps draw out moisture for better browning and deeper flavor.

3. 3

   In a bowl, mix together the yogurt, mustard, pomegranate molasses, lime juice, rosemary, and any optional spices you wish to add.

4. 4

   Rub about ¾ of the prepared marinade all over the lamb leg.

5. 5

   Toss the potato chunks with the remaining ¼ of the marinade, adding a little extra sea salt to the potatoes.

6. 6

   Preheat your oven to 325°F (163°C).

7. 7

   Heat a Dutch oven or other large oven-safe pot over medium-high heat. Add the ghee or tallow.

8. 8

   Sear the lamb leg for about 1 minute per side, just until nicely browned.

9. 9

   Arrange the marinated potatoes around the lamb in the pot.

10. 10

    Pour in 2–3 cups of beef bone broth.

11. 11

    Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

12. 12

    Braise for about 5 hours, until the lamb is fork-tender and falls apart easily. Check halfway through and add a little more bone broth if needed to keep the pot from drying out.

Notes

The creator mentions this dish can last for 3-5 days. A Dutch oven is recommended for the best seal and heat distribution. If you don't have a Dutch oven, any oven-safe pot that seals very well will work.

Nutrition per serving

• main
• lamb
• braised
• comfort food
• high-protein
• gluten-free
• dinner