Braised Lamb with Mild Spices

  • Preparation 20 MIN
    Cooking 2 H 30 MIN
  • Servings 6



  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a small pot, bring the broth and saffron to a boil. Remove from the heat. Let sit until ready to use.
  3. In a large Dutch oven over medium-high heat, brown the meat on all sides in the oil, about 10 minutes. Season with salt and pepper. Set aside on a plate.
  4. In the same pot over medium heat, brown the onions in the lamb cooking fat. Add the garlic and spices. Season with salt and pepper. Cook for 2 minutes while stirring. Deglaze with the broth. Add the lemon zest, lemon juice and honey. Return the lamb to the pot. Bring to a boil. Cover and bake for 2 hours, turning the roast over twice during cooking.
  5. Place the roast on a cutting board. Remove the twine and slice the roast. Serve with the onion sauce. Serve with Persian rice with potatoes (see recipe) and green beans, if desired.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.