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.


INGREDIENTS

Dumplings

METHOD

  1. Rub lamb with spices (excluding salt) and let sit for 4 hours up to overnight.
  2. 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.
  3. Mix everything (other than the stock and butter) well to combine.
  4. 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.
  5. Crisp up and serve with shredded lamb.
  6. For final plating, include some sauteed spinach for colour and top w/ some braising juices… soooo tasty!

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