Sweet And Spiced Lamb Leg
This Sweet And Spiced Lamb Leg is the ultimate crowd-pleaser — slow-braised until fall-off-the-bone tender and infused with warm spices, a touch of sweetness, and vibrant citrus. Perfect for a family gathering or special occasion, it’s rich in flavor and surprisingly easy to prepare. Follow Ronica on Instagram @mymanabites for more recipe inspo!
Tasty Team
95% would make again
Total Time
3 hr 50 min
3 hr 50 min
Prep Time
20 minutes
20 min
Cook Time
3 hr 30 min
3 hr 30 min
Total Time
3 hr 50 min
3 hr 50 min
Prep Time
20 minutes
20 min
Cook Time
3 hr 30 min
3 hr 30 min
Ingredients
for 6 servings
- 1 lamb leg (3½ pounds)
- 2 teaspoons kosher salt, divided, plus more to taste
- freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 8 garlic cloves
- 1 1½-inch piece of ginger, peeled
- 4 large tomatoes, chopped
- 2 medium yellow onions, chopped
- 2 jalapeñoes, deseeded (optional for less heat)
- 1 bunch fresh cilantro (leaves and stalks separated)
- 1 tablespoon ground cumin
- 1 tablespoon ground cinnamon
- 1.5 teaspoons ground allspice
- 4 cups water
- ½ cup orange juice
- ½ cup packed light brown sugar
- 3 tablespoons soy sauce
Nutrition Info
- Calories 355
- Fat 15g
- Carbs 28g
- Fiber 2g
- Sugar 18g
- Protein 24g
Estimated values based on one serving size.
Preparation
- Preheat your oven to 330°F (165°C).
- Pat the lamb leg dry with paper towels. Sprinkle generously with ½ teaspoon of the salt and the black pepper to taste.
- Heat the olive oil in a large oven-safe saucepan or Dutch oven over medium-high heat. Sear the lamb on all sides in hot oil until golden brown, about 10 minutes, turning every few minutes. Set the lamb aside on a plate. No need to clean the pan — use the same pan for the next step.
- In a food processor, combine the garlic, ginger, tomatoes, onion, jalapeños, and cilantro stalks. Pulse a few times until the mixture is chopped but not fully puréed.
- Add the blended mixture to the same saucepan. Cook over medium heat, stirring occasionally, for about 10 minutes, or until fragrant and slightly golden. Stir in the cumin, cinnamon, and allspice, cooking for an additional 30 seconds.
- Return the lamb to the saucepan. Add the water, orange juice, brown sugar, remaining 1½ teaspoons salt, and black pepper to taste. Stir everything together. Bring it to a boil over medium-high heat, then cover the pan tightly, and transfer it to the oven.
- Cook the lamb for 3 hours, basting occasionally with the juices from the pan.
- Uncover the pan, baste the lamb again, and return it to the oven for another 30 minutes.
- Remove the lamb from the oven, and let it rest for a few minutes. Slice or shred the lamb, and serve with the thickened sauce drizzled on top.
- Enjoy!
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