Name: Braised Leg of Lamb with Olives and Orange
Yield: 6 servings
Ingredients: 1 half of a bone in, leg of lamb; Salt and pepper; 5 6 tablespoons olive oil; 1 large onion, diced; 10 cloves of garlic, smashed and diced; 2 sprigs sprigs fresh rosemary; ¼ cup red wine; ⅓ cup black kalamari or gaeta olives; 1 orange, quartered; 1 cup tomato passata; 2 cups chicken stock; Orange zest

Serves: 6 servings

Ingredients: 12

A delightful and savory dish featuring tender braised leg of lamb, briny olives, and citrusy orange flavors.

Ingredients

1	half of a bone-in, leg of lamb
	Salt and pepper
5-6	tablespoons olive oil
1	large onion, diced
10	cloves of garlic, smashed and diced
2	sprigs sprigs fresh rosemary
¼	cup red wine
⅓	cup black kalamari or gaeta olives
1	orange, quartered
1	cup tomato passata
2	cups chicken stock
	orange zest

Instructions

1.	Preheat the oven to 375F.
2.	Season the leg of lamb generously with salt and pepper. In a large casserole, preferably cast iron, heat the olive oil until it starts to smoke. Reduce the heat and carefully add the lamb, searing it until beautifully caramelized. Transfer the lamb to a plate.
3.	In the same casserole, add diced onions to the remaining oil and cook until softened. Incorporate the diced garlic, cooking for an additional 30-60 seconds. Introduce the fresh rosemary.
4.	Deglaze the casserole with red wine, allowing it to reduce slightly. Stir in the tomato passata and chicken stock. Bring the mixture to a boil.
5.	Cover the casserole tightly and place it in the preheated oven for 2-3 hours. For better sealing, consider placing a piece of foil between the cast iron lid and the pot.
6.	Before serving, zest the orange over the dish. For a variation, you can combine the orange zest with finely chopped parsley for an added burst of freshness.

Published on Jul 20, 2024 by Luminița