Braised leg of lamb with mint and cheese dumplings and veggies
A delicious holiday meal option—try Chef Shahir Massoud's braised leg of lamb recipe.
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Ingredients
2.5 - 3 lb
Lamb leg roast
2
chopped Onions
3 cloves
smashed Garlic
2 tsp
Cinnamon
1 tbsp
Paprika
1 tsp
Onion powder
1 tsp
Garlic powder
2 tsp
Coriander
1/4 tsp
Chili flake
2 cups
Beef stock
1 tsp
Salt
Dumplings
1 cup
Ricotta
1 cup
Mascarpone
1 1/2 tsp
Salt
1/4 tsp
White pepper
2 tbsp
chopped Mint
1
Egg
1 cup
Flour
6 cups
Beef stock
4 tbsp
Butter
Instructions
- Rub lamb with spices (excluding salt) and let sit for 4 hours up to overnight.
- Place in dutch oven with onions, garlic, stock and season with salt. Cover and roast at 350F for 3 hours until fork tender. This can be done up to 2 days in advance.
- Mix everything (other than the stock and butter) well to combine.
- Using spoons or small ice cream scoop, make small balls and place into boiling stock. When the dumplings float, drain and transfer them to a skillet with butter browning.
- Crisp up and serve with shredded lamb.
- For final plating, include some sauteed spinach for colour and top w/ some braising juices... soooo tasty!