Slow-Cooked Lamb Dish

Time to Cook, Ingredients, and Important Tips

Indulge in a culinary experience that celebrates the delicate flavors of lamb with this succulent dish, perfect for gatherings and special occasions. The cooking process is meticulous yet straightforward, ensuring you serve up something truly memorable.

Cooking Time

Total Time: Approximately 3 hours (Includes resting time)

Ingredients

• 6 pounds boneless leg of lamb, trimmed
• 8 medium garlic cloves, cut in half lengthwise
• 1 tablespoon plus 2 teaspoons kosher salt, divided
• 1 tablespoon plus 2 teaspoons ground turmeric, divided
• 1 tablespoon black pepper, divided
• 1/4 cup all-purpose flour
• 1/4 cup canola oil
• 2 pounds Spanish or white onions, sliced (approx. 7 cups)
• 2 teaspoons sun-dried tomato powder (optional)
• 1 teaspoon ground cumin
• 2 cups dry white wine
• 1 cup lamb or beef stock
• 8 fresh or dried bay leaves
• 2 cinnamon sticks (2.5 inches each)

Cooking Instructions

Begin by placing the lamb on a cutting board or baking sheet and, using a sharp knife, make 16 slits about 3/4 inch deep all over the meat. Tuck a half garlic clove into each slit. Rub 1 tablespoon of salt uniformly over the surface of the lamb. Follow this with an even layer of 1 tablespoon turmeric and 1 teaspoon black pepper, massaging the spices into the meat. Dust the lamb with flour.

Heat your oven to 450°F (232°C) while you heat oil in a large Dutch oven or deep pot over high heat. Carefully add the lamb and sear it on both sides until a deep brown crust forms, approximately 6 minutes per side. Once beautifully browned, transfer the lamb to a plate.

Lower the heat to medium-high and add the sliced onions to the Dutch oven. Sauté the onions until they turn golden brown and begin to soften, around 8 minutes. If you choose to use sun-dried tomato powder, stir it in along with the remaining salt, turmeric, and pepper. Let the mixture cook for another minute, allowing the aromas to bloom.

Add the wine and stock to the pot, bringing the mixture to a boil. Allow it to simmer for 2 to 3 minutes while stirring occasionally. Nestle the lamb back into the onion blend, spooning half of the onions over the top. Strategically place the bay leaves and cinnamon sticks around the lamb's sides, then cover the Dutch oven with a lid and put it in the preheated oven for 20 minutes.

After 20 minutes, reduce the oven temperature to 375°F (190°C) while keeping the lamb inside and braise for 1 hour. Once an hour has passed, carefully take the pot out of the oven. Remove the bay leaves and cinnamon sticks, then flip the lamb over. Cover it up again and braise for an additional 1.5 hours or until the lamb is fork-tender and the sauce has thickened. Finally, allow the lamb to rest uncovered for 30 minutes.

Using tongs or a fork, shred the lamb into large chunks on a cutting board. Return these tender pieces to the Dutch oven, mixing them back into the rich braising liquid for a thoroughly delicious finish.

Chef’s Note

For optimal preparation, feel free to make this dish a day in advance; store it with the braising liquid in an airtight container in the refrigerator. When ready to serve, reheat gently at 300°F (150°C) for 30 minutes, then stir and continue heating for another 15 minutes.