Spiced Honey Braised Leg of Lamb

Submitted by Wendy's Kitchen

"Just got this in our local paper. Looks delicious will try very soon. - UPDATE I made this and it was delicious - very good flavour - however the amount of sauce was way too much - so I would suggest only 1 cup wine and only 2 cups beef stock."

 

• Ready In: 2hrs 45mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 1 teaspoon coriander seed
• 1 tablespoon cumin seed
• 1 tablespoon fresh rosemary, chopped
• olive oil
• 2 kg leg of lamb
• sea salt
• fresh ground pepper
• 3 tablespoons flour
• 3 garlic cloves, chopped
• 2 onions, chopped
• 150 ml white wine vinegar
• 1 cup honey
• 2 cups dry white wine
• 1 kg overripe tomatoes, chopped
• 1 1⁄2 liters beef stock
• 1 teaspoon dried marjoram

directions

1. Crush coriander and cumin seeds with rosemary in 1 tbsp olive oil.
2. Rub mixture over the lamb and season with salt and pepper.
3. Dust lamb with flour.
4. Heat thick bottomed casserole dish with olive oil.
5. Add lamb and brown all over.
6. Remove meat and using same pan on lower heat add the garlic, onions and a pinch of salt.
7. Sweat until onions are soft.
8. Add vinegar and honey and let reduce to a syrup.
9. Add white wine and simmer 3 minutes.
10. Add tomatoes and stock.
11. Bring to the boil then return the lamb.
12. Cover dish with lid or aluminium foil.
13. Place in 180 Degrees C (350 Degrees F) oven for 2 hours. Turn every 30 minutes.
14. Remove lid and cook for a further 30 minutes uncovered.
15. Skim off fat, taste for seasonings and finish with marjoram.
16. Yum!