The olives and preserved lemon rind in this recipe combine with the spice and lamb for a truly melt-in-your-mouth boneless leg of lamb. This recipe is sure to become a repeat in your weekend dinner rotation.
Braised Leg of Lamb with Preserved Lemons and Green Olives
2 Pound Boneless Leg of Lamb tied with butcher twine
Salt and pepper to taste
4 garlic cloves minced
1 tablespoons ground cumin
1 tablespoons ground coriander
1 tablespooon olive oil
1/2 cup pitted green olives
1/4 cup chopped preserved lemon rind
1/2 cup low-sodium chicken broth
Liberally season lamb with salt and pepper. In a bowl, stir together garlic, cumin, coriander and oil; smear over lamb. Let rest at room temperature.
Place lamb in a baking dish. Roast at 425 degrees F for 30 minutes. Reduce oven temperature to 325 degrees F. Add olives, lemon rind and broth. Cook until internal temperature is 130 degrees F for medium-rare, about 1 hour. Let rest for about 10 to 15 minutes.
Place lamb on a cutting board and slice. Pour pan sauce into a measuring cup; spoon off fat. Serve with couscous tossed with mint and scallions.
