Braised Leg of Lamb with Dried Prunes and Toasted Almonds
Ingredients
-
1.5
kg
bone-in leg of lamb
-
2
tablespoons
lard or other healthy cooking fat
-
1
large
onion, chopped
-
2
cloves
garlic, minced
-
½
cup
raw almonds
-
2
cups
bone broth
-
¼
cup
apple cider vinegar
-
2
tablespoons
Dijon mustard
-
2
tablespoons
fresh sage, finely chopped
-
2
tablespoons
fresh thyme, finely chopped
-
2
tablespoons
garam masala
-
1
teaspoon
Himalayan salt
-
1
teaspoon
freshly cracked black pepper
-
¾
cup
dried prunes, cut in half
-
6
pieces
dried figs, cut in half
Instructions
- Preheat the oven to 325°F.
- Melt the lard in a heavy skillet over high heat, season the lamb with salt and pepper, brown it on all sides, then transfer it to a Dutch oven.
- In the same skillet, lower the heat to medium, add more fat if needed, and cook the onion and garlic until translucent.
- Add the almonds and cook for 3 to 5 minutes until fragrant, then transfer this mixture to the Dutch oven with the prunes and figs.
- Whisk together the bone broth, apple cider vinegar, Dijon mustard, sage, thyme, garam masala, salt, and pepper, then pour over the lamb in the Dutch oven.
- Cover and cook in the oven for 3 to 3½ hours until the meat is tender and easily pulls away from the bone.
- Serve with a side of greens, cauliflower mash, or sautéed vegetables.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
30g
Total carbohydrates
20g
Total protein
35g
Sodium
500mg
Cholesterol
100mg
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