Transforming Your Table with a Honey, Citrus, and Wine Braised Leg of Lamb
Simple and Tasty Leg of Lamb Cooking Guide: Simple, Flavorful, and Scrumptious
Upgrade your dinner routine with a savory, easy-to-prepare leg of lamb dish flavored with wine, citrus, and honey, and served with a side of tzatziki and couscous or lentil salad. This mouthwatering meal is bound to impress your guests.
A dazzling dish made easy
An enticing braising liquid comprised of wine, citrus, and honey makes for a delicious, effortless dinner. Amplify the flavors with aromatic vegetables before following our simple carving method and pairing the lamb with a tantalizing tzatziki recipe accompanied by couscous or a lentil salad.
Recipe details
This recipe serves 8 to 10, and falls under the 'Easy' difficulty category. The total time required is around 6 hours, including 4 hours and 15 minutes of cooking time.
Ingredients (15)
- 1 boneless leg of lamb (5.5 to 6 lbs)
- 1 bottle (750 ml) of dry red wine (e.g., Zinfandel)
- Low-sodium chicken broth (1.5 cups)
- 1/3 cup of honey
- 2 tablespoons of Dijon mustard
- Finely grated zest of 1 medium orange
- Juice of 1 medium orange
- 1 tablespoon of kosher salt, plus extra for seasoning the sauce
- 1.5 teaspoons fresh ground black pepper, plus extra for seasoning the sauce
- 1/2 teaspoon ground coriander
- 4 teaspoons of olive oil
- 3 garlic heads, cut in half horizontally
- 2 fresh rosemary sprigs (5 to 6 inches)
- 1 medium fennel bulb, thinly sliced
- 1 medium yellow onion, thinly sliced
Putting it all together
- Allow the lamb to rest at room temperature for 1 hour. Preheat the oven to 475°F with a rack in the middle.
- To prepare the braising liquid, combine the wine, chicken broth, honey, mustard, zest, and juice in a medium saucepan over medium heat. Cook until the honey dissolves, about 10 minutes. Remove from heat and set aside.
- Season the lamb with olive oil, salt, pepper, and coriander. Place it fat-side up in a large roasting pan and roast until browned all over, about 30 minutes.
- Remove the lamb from the oven and reduce the heat to 350°F. Pour the braising liquid into the pan, add the garlic heads cut-side down, along with the rosemary, fennel, and onion. Cover tightly with foil (you may need two overlapping pieces) and return the lamb to the oven. Continue braising until tender, about 2.5 hours. Remove the foil and roast until deeply browned all over and the pan juices are bubbling, about 30 minutes more.
- Remove the lamb to a cutting board and allow to rest, covered loosely with foil. Strain the braising liquid and reduce it to about 1.5 cups by boiling and skimming excess fat. Taste and adjust seasoning as needed. Carve the lamb and serve with the sauce.
Enriching your dish
To complement the wine, citrus, and honey flavors, consider serving the lamb alongside tzatziki and either couscous or a lentil salad. Tzatziki is a cooling cucumber yogurt sauce, while couscous adds a warm, hearty component. A lentil salad brings additional texture and protein to the meal.
Tzatziki Sauce Recipe
Tzatziki is a cool, refreshing yogurt sauce that pairs perfectly with the bold flavors of the honey, citrus, and wine braised leg of lamb.
- Ingredients
- 2 cups Greek yogurt
- 1 English cucumber
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, grated
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint (optional)
- 1/2 teaspoon salt
Instructions
- Prepare the cucumber by grating it and pressing out excess water using a cloth or paper towels.
- Combine all ingredients in a bowl.
- Add more herbs or lemon juice if desired.
- Refrigerate for up to 2 weeks.
Couscous Salad Recipe
A flavorful and quick couscous salad is an ideal accompaniment for the honey, citrus, and wine braised leg of lamb.
- Ingredients
- 1 cup couscous
- 2 cups water
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 cup cucumber slices
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and pepper
Instructions
- Cook the couscous according to the package instructions.
- Once cooked, fluff the couscous slightly.
- Combine couscous, olive oil, tomatoes, cucumber, feta cheese, parsley, lemon juice, salt and pepper in a large bowl.
- Refrigerate for at least 30 minutes before serving.
Lentil Salad Recipe
Pair the honey, citrus, and wine braised leg of lamb with a nutritious and flavorful lentil salad.
- Ingredients
- 1 cup dried green or brown lentils
- 2 cups water
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper
- Fresh parsley or dill, chopped (optional)
Instructions
- Boil water, add lentils, and cook until tender. Drain excess water.
- Chop carrots, celery, and bell pepper.
- Combine cooked lentils, chopped vegetables, olive oil, garlic, lemon juice, mustard, salt, and pepper in a large bowl.
- Add chopped fresh herbs if desired.
Serving suggestions
Serve the honey, citrus, and wine braised leg of lamb with tzatziki and either the couscous salad or lentil salad for a delicious and satisfying meal. Consider garnishing the dish with additional rosemary or thyme sprigs for added fragrance and visual appeal. Happy dining!
- After braising the leg of lamb, pair it with a tantalizing tzatziki recipe made with Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, fresh dill, and mint.
- The lamb can also be served with a hearty couscous salad that includes cooked couscous, cherry tomatoes, cucumber slices, crumbled feta cheese, chopped fresh parsley, lemon juice, olive oil, salt, and pepper.
- For a nutritious option, consider the lentil salad recipe that includes cooked lentils, chopped carrots, celery, red bell pepper, olive oil, garlic, lemon juice, Dijon mustard, salt, pepper, and fresh herbs like parsley or dill.
- For an added fragrance and visual appeal, garnish the dish with additional rosemary or thym sprigs.
