Braised Lamb
Cooked low and slow in the oven, this meltingly tender braised lamb is delicious as the filling for a gyro. We season the meat with garlic, grated onion and a medley of spices commonly used in Greece, where these savory sandwiches are believed to have originated. After cooking the lamb, take the time to stir some of the defatted juices into the shredded meat, which helps keep it exceptionally moist and flavorful. The lamb needs to marinate in the refrigerator at least overnight before braising, so plan accordingly.
Ingredients
- 3/4 tsp. ground cardamom
- 1/2 tsp. ground sumac
- 1/2 tsp. ground cinnamon
- Large pinch of ground allspice
- Kosher salt and freshly ground pepper
- 5 large garlic cloves, grated with a Microplane
- 1 large onion, 1/2 grated and 1/2 quartered
- 1 Tbs. avocado oil or other neutral oil
- 4 to 4 1/2 lb. (2 to 2.25 kg) boneless leg of lamb or lamb shoulder, excess fat trimmed
- 1 cup (8 fl. oz./250 ml) white wine, preferably Sauvignon Blanc
- Whole and chopped fresh flat-leaf parsley and/or oregano leaves for garnish
Directions
In a small bowl, stir together the cardamom, sumac, cinnamon, allspice, 1 Tbs. plus 1 tsp. salt and 1 tsp. pepper.
In another small bowl, stir together the garlic, grated onion and oil.
Rub the spice blend evenly over the lamb, coating all sides, then rub all over with the garlic-onion paste. Cover the meat with plastic wrap and marinate in the refrigerator at least overnight or up to 24 hours.
Remove the lamb from the refrigerator, discard the plastic wrap and let stand at room temperature for 1 hour.
Preheat an oven to 350°F (180°C).
Spread the onion wedges on the bottom of a large Dutch oven and pour in the wine. Place the meat, fat cap up, on top of the onion. Cover the pot with aluminum foil, then cover with the lid.
Transfer to the oven and cook until the lamb is tender and pulls apart with a fork, 3 to 4 hours. Start checking after 2 1/2 hours.
Using tongs, transfer the lamb and onion to a bowl and cover to keep warm. Skim off the excess fat from the juices in the pot, discarding the fat, and pour the defatted juices into a 3-cup (24-fl.-oz./750-ml) liquid measuring cup or a small bowl. You should have about 2 cups (16 fl. oz./500 ml) juices. Return the lamb and onion to the pot and shred the meat. Add 1 cup (8 fl. oz./250 ml) of the juices and stir to allow the meat to absorb the liquid. Garnish with parsley and/or oregano and serve the remaining juices on the side. Serves 6.
Williams Sonoma Test Kitchen