Randy’s Red Chile and Honey Braised Leg of Lamb

Jun 03, 2023June 3, 20230 0
Randy's Red Chile and Honey Braised Leg of Lamb recipe
in Meat

Prep

30 min

Cook

3 hours

Ready In

3 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 teaspoons kosher salt
2 teaspoons dried ancho chile powder
1 teaspoon Mexican oregano
3 lbs boneless leg of lamb
1 -2 tablespoon all-purpose flour
olive oil
5 medium garlic cloves , minced
3 small white onions , coarsely chopped ( about 2 cups )
1/2 cup white wine vinegar
1 cup dry white wine
2/3 cup honey
8 ounces tomatoes , chopped ( preferably re-hydrated dried tomatoes for best flavor )
1 cup mild red chile puree
1 quart beef or 1 quart chicken stock

Nutrision Information

Servings Per Recipe
6-8
Calories
630
Sugar
45g
Fat
26g
Randy's Red Chile and Honey Braised Leg of Lamb is a delicious and flavorful dish that is perfect for a special occasion or a cozy weekend dinner. This recipe brings together the warmth and spice of the Southwest with the sweetness of honey and the richness of lamb. The dish is slow-cooked in a Dutch oven, allowing the flavors to meld together and resulting in a tender and juicy leg of lamb. Serve this dish with your favorite roasted vegetables or a simple salad, and enjoy a hearty and satisfying meal that is sure to impress.

Instructions

1.Preheat oven to 350°F.
2.Combine salt, ancho chile powder, and oregano in a small bowl.
3.Pat lamb dry and sprinkle seasoning mix over all sides.
4.Dredge the lamb in flour, shaking off any excess.
5.Heat a Dutch oven over medium heat and coat bottom with olive oil.
6.Brown lamb over medium heat, about 5 minutes per side.
7.Remove lamb from the pan and add garlic and onions.
8.Cook for 2-3 minutes, stirring frequently until fragrant and lightly browned.
9.Add vinegar and deglaze the pan, scraping up any browned bits.
10.Add wine, honey, tomatoes, red chile puree, and stock.
11.Mix well and return lamb to the pan.
12.Bring to a simmer, cover with a lid.
13.Transfer the Dutch oven to the oven and braise until lamb is tender, about 2 to 2 1/2 hours.
14.Once lamb is done, remove from oven and let rest for 15 minutes before slicing and serving.

PROS

Randy’s Red Chile and Honey Braised Leg of Lamb is a hearty and savory dish that is perfect for a special occasion or a weekend dinner.

The sauce is rich and flavorful, and the lamb is tender and juicy.

CONS

This recipe requires some time and effort to braise the lamb, but the result is well worth it.

Depending on where you live, some of the ingredients may be difficult to find or expensive.

HEALTH & BENEFITS

Lamb is an excellent source of protein and is a good source of important vitamins and minerals, such as iron, zinc, and vitamin B12.
The tomatoes and red chile puree in the recipe provide a healthy dose of vitamin C and are rich in antioxidants.

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