By Chef Alysia Chan Provencal Braised Lamb Leg with Herbed Freekeh Pilaf Recipe
- Prep time 8Hr
- Cook time 3Hr
- Technique Braise
- Meat Lamb
- Cut Leg
- Serves 8
Celebrate the holidays with Lambassador Chef Alysia Chan's festive Provencal Braised Lamb Leg and Herbed Freekeh Pilaf. The tender Australian lamb leg, immersed in rich, flavourful gravy, goes perfectly with aromatic Freekeh Pilaf. This dish will certainly steal the spotlight at your Christmas dinner party.
Ingredients
- Boneless Lamb Leg 2kg
For the Braised Lamb Leg
- 100g Salt
- 100g Sugar
- 2 Litres water
- 1 Large onion, sliced
- 4 Cloves of garlic, sliced
- 300ml Dry white wine
- 4 Cloves
- 1 Tsp of cumin
- 1 Tsp of whole black pepper
- 1 Tsp of fennel seed
- 1 Tsp of coriander seed
- 20 Pitted green olives
- 5 Anchovies in oil, drained
- 15 Cherry tomatoes
- 1 Bay leaf
- A few sprigs of Thyme
For Herbed Freekeh Pilaf
- 1 Packet of freekeh
- 1 Bunch of italian parsley
- 1 Bunch of basil
- 1 Bunch coriander
- 6 Pieces of dried fig, diced small
- ½ Cup almonds, toasted and chopped
Method
Provencal Braised Lamb Leg
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Brine your boneless lamb leg in a 5% salt and sugar brine and set aside in the refrigerator overnight.
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Remove lamb leg, pat dry and set aside in the refrigerator to continue drying.
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Preheat oven to 170℃. Toast cumin, whole black pepper, cloves, fennel seeds and coriander seeds in a preheated oven for five minutes.
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Peel the zest of half an orange. Add the toasted spices and zest in a spice bag and set aside.
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Heat a cast iron pot on medium-high heat and sear the lamb leg on all sides till it’s browned.
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Remove the browned lamb leg. In the same pot, saute onions and garlic in the rendered lamb fat, then deglaze with dry white wine.
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Add the juice of one whole orange, anchovies, cherry tomatoes, pitted green olives, the spice bag, a few sprigs of thyme and bay leaf.
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Add the seared lamb leg along with a cup of water, and it should cover half of the lamb leg.
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Cover the dutch oven and bake it in the oven for two hours.
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After two hours, the lamb leg should be fall-apart tender. If it is not ready, leave it in the oven for another fifteen minutes. Remove from the oven and leave to rest.
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Slice into the Braised Lamb Leg and serve with a side of Herbed Freekeh Pilaf.
Herbed Freekeh Pilaf
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Cook freekeh according to the instructions on the package and set aside to cool.
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Toast almonds in the oven for ten minutes.
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Once almonds have cooled off, give them a rough chop along with the dried figs.
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Pick italian parsley, basil and coriander off their stems and chop finely.
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Toss chopped almonds, dried figs and herbs with the cooked freekeh.
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Finish with a drizzle of olive oil.
Check out this video demonstration for the recipe here!
