INGREDIENTS
1 lamb leg (if the whole leg doesn’t fit into the Dutch Oven, cut into pieces to fit)
¼ c olive oil
⅓ c honey
¼ c tomato paste
1 bulb garlic, peeled and finely chopped
2cm ginger, grated
Zest and juice of 1 lemon
Juice of 4 mandarin
Orange, cut into 8 segments
2 tbsp ras el hanout spice mix
1L lamb or beef stock
1 tbsp soy sauce
2 mild red chilli, finely diced
Handful of coriander and or mint, chopped
2 tsp salt
2 tsp ground black pepper
8 shallots or small white onions, peeled and halved
1 orange, cut into 8 segments
METHOD
Preheat oven to 160°C
Heat an Ironclad Grande Legacy Pan to high heat.
Spread olive oil over the lamb leg and generously season with salt all over.
Sear all sides of the leg on the hot pan until golden brown, then transfer to a plate.
Using the same lamb searing pan, combine the remaining ingredients except the shallots and orange segments and bring to a simmer.
In an Ironclad Dutch Oven, lay the halved shallots out to cover the base.
Place the seared lamb leg on top of the onions.
Pour the braising liquid over the lamb and top with the orange segments.
Cover with dutch oven lid.
Place into the oven and braise for 4 to 5 hours or until the meat is soft and tender.
