FEAST: Spiced Braised Lamb

Spiced Braised Lamb

Serves 4 to 6 people

Prep: 30 minutes Cook Time: 3.5 to 4 hours

Braised lamb is an indulgent dish that is perfect for

those new to lamb. The spices in this dish will

transform your home into a Middle Eastern spice

market; perfect to welcome friends and family.


4 to 5 lbs of boneless lamb shoulder; cut into 8ths

2 tbsp ghee + 1 tsp

4 cups of beef broth or bone broth


2 tbsp sumac

2 tbsp smoked Spanish paprika

1 tbsp cinnamon

1 tsp ground black peppercorns

1 tbsp Real Salt

2 heads of garlic

4 bay leaves


Preheat oven to 320 degrees Fahrenheit

BROWN MEAT: Heat ghee in large Dutch oven (or


pot), over mediumhigh

heat. Once very

hot but not smoking, add lamb and brown both sides

of each piece of the lamb shoulder. Brown about 4

minutes per side.

Note: the pan MUST be HOT for the mean to brown.

It may get a bit smoky momentarily. That’s OK!

SPICE RUB: Meanwhile, combine sumac, paprika,

cinnamon, and salt in a small bowl. Once meat is

browned, remove it from the pan and rub it with the

sumac spice mixture.

BRAISE: Add broth, garlic heads, bay leaves, and

spice rubbed lamb back into the pan. Cover the pan

with lid or with tin foil. If you use tinfoil, press the

center in as if it is a reverse tent (picture a triangle

point, with point facing down, into the braise).

This allows the condensation to drip back into the

broth during braising, which creates a decadent



It’s important that the lamb is submerged in the

braising broth the entire time. Braise, covered in

broth liquid for about 2 to 3.5 hours or until lamb is

very tender; you should be able to break it up with a


Depending on your oven, the size pieces of the lamb

you cut, and the type of dish you braised it in, this

could take up to 4 hours, so plan accordingly.

When lamb is finished, remove it from oven and take

2 cups of the braising liquid out. Add braising liquid

to a medium sauce pot and simmer, uncovered until

it is reduced down to about half, then add 1 tsp of

ghee (or butter), mix and serve.

Plate lamb over celeriac mash and drizzle the

reduction over the top.

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