Braised Leg of Lamb with Preserved Lemons and Green Olives

• From: American Lamb Board

Ingredients

• 5 lb sirloin-end, bone-in leg of lamb

• Salt and pepper, to taste

• 8 garlic cloves, minced

• 2 Tbs cumin, ground

• 2 Tbs coriander, ground

• 2 Tbs olive oil

• 1 cup green olives, pitted

• 1/2 cup preserved lemon rind, chopped

• 1 cup low-sodium chicken broth

Lemon rinds and olives add plenty of zest to this Mediterranean inspired meal.

Directions

• Liberally season lamb with salt and pepper. In a bowl, stir together garlic, cumin, coriander, and oil; smear over lamb. Let rest at room temperature.
• Place lamb in a baking dish; roast at 425ºF for 30 minutes.
• Reduce oven temperature to 325ºF. Add olives, lemon rind, and broth. Cook until internal temperature is 130ºF for medium-rare, about 1 1/2 hours.
• Let stand for about 10 to 15 minutes.
• Place lamb on a cutting board and slice.
• Pour pan sauce into a measuring cup; spoon off fat.
• Serve with couscous tossed with mint and scallions.