Ingredients for Braised Lamb With Rosemary and Garlic

• 2 teaspoons coriander seeds

• 4 dientes de ajo, machacados

• 80g coarsely chopped rosemary

• 2 cucharaditas de orégano seco

• 2 cucharaditas de pimienta negra recién molida

• 180ml olive oil, divided

• 1 (6-pound) boneless leg of lamb, butterflied

• Sal kosher

• 1 cebolla mediana, picada en trozos grandes

• 1 medium fennel bulb, coarsely chopped

• 1 medium carrot, peeled, coarsely chopped

• 1 cabeza de ajo, cortada por la mitad transversalmente

• 2 chiles de árbol secos o 1/2 cucharadita de hojuelas de pimiento rojo triturado

• 180ml red wine

• Sal marina en escamas

• Salsa Verde With Toasted Breadcrumbs and Roasted Red Pepper Harissa (for serving)

• Un molinillo de especias o un mortero y maja

Toast coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or mortar and pestle.

Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped. Mix in coriander, then, stirring constantly, stream in 120ml oil. Mix until a thick paste forms. Season lamb all over with kosher salt and spread half of the rosemary paste over inside of lamb. Starting from a short end, roll up lamb so it’s resting seam side down. Starting at the centre, tie with kitchen twine at even intervals. Rub outside of lamb with remaining rosemary paste and place on a rimmed baking sheet. Chill at least 4 hours and up to 12 hours (letting the lamb marinate longer will really allow the flavours to meld and permeate the meat).

Remove lamb from refrigerator and let sit to come to room temperature, about 1 hour (this facilitates even cooking).

Preheat oven to 232°C. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce oven temperature to 149°C.

Meanwhile, heat remaining 60ml oil in a Dutch oven or other heavy pot large enough to fit lamb over medium. Add onion, fennel, carrot, and garlic and cook, stirring occasionally, until vegetables are soft and golden, 15–20 minutes. Add chillies de árbol and wine and bring to a simmer. Remove from heat.

Carefully place lamb in pot and pour in water to come halfway up sides of meat. Place in oven and braise lamb, uncovered, until an instant-read thermometer inserted into the thickest part registers 49°C, about 1 hour. Transfer lamb to a cutting board and let rest 30 minutes.

Slice lamb and transfer to a platter. Spoon some braising liquid over and sprinkle with sea salt. Serve with salsa verde and harissa.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.