Braised Lamb Recipe

This slow-braised lamb roast is melt-in-your-mouth tender, infused with garlic, honey, and warm spices for a rich, comforting meal perfect for Sundays or any special dinner.

Course entree

Cuisine American, Mediterranean

Keyword braised lamb

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings

Calories 278kcal

Author Tanya

Ingredients

6.4 lbs boneless leg of lamb trimmed and cut into 6 large pieces
1 tablespoon kosher salt use 2 teaspoons if using table salt
1 teaspoon ground black pepper
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon dried oregano
2 tablespoons olive oil
1 large red onion sliced
6 cloves garlic sliced
1 tablespoon tomato paste
1 tablespoon honey
1 cup beef broth

Instructions

Preheat your oven to 325°F (165°C). Remove any netting from the lamb and trim excess fat. Cut into six large pieces.
Mix together salt, black pepper, allspice, cumin, and ginger. Rub this seasoning mix evenly all over the lamb.
Heat olive oil in a large Dutch oven over medium-high heat. Sear each piece of lamb for about 3-4 minutes per side, until golden brown. Don't overcrowd the pot; work in batches if needed. Remove the lamb from the pot and set aside.
Add the sliced onion and garlic to the pot. Sauté for 2–3 minutes until fragrant and starting to soften.
Stir in tomato paste and cook for 30 seconds to deepen the flavor, then drizzle in honey and stir to coat everything. Pour in the beef stock and sprinkle in oregano.
Return the seared lamb pieces to the pot. The sauce won't cover the meat, but that's just fine.
Cover tightly with the lid and transfer to the oven. Braise for 3 to 3 hours and 30 minutes, until the lamb is fork-tender and shreds easily.
Remove from the oven and shred the lamb in a large bowl. After shredding the lamb, skim off any excess fat from the braising liquid, then spoon the flavorful liquid over the meat before serving.
Serve immediately or store for future meals.

Notes

Easier Fat Removal: For the cleanest sauce, refrigerate the braised lamb in its liquid overnight. The fat will solidify at the top, making it easy to lift off and discard before reheating. This method gives you a leaner, cleaner-tasting sauce.
Slow Cooker Method: After searing the lamb and building the sauce, transfer everything to a slow cooker. Cook on Low for 8-10 hours or High for 5-6 hours until the lamb is fork-tender.

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