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1 lamb leg (if the whole leg doesn’t fit into the Dutch Oven, cut into pieces to fit) 
¼ cup olive oil
⅓ cup honey 
¼ cup tomato paste
1 bulb garlic, peeled and finely chopped 
2 cm ginger, grated 
Zest and juice of 1 lemon 
Juice of 4 mandarin 
Orange, cut into 8 segments 
2 tbsp ras el hanout spice mix
1 L lamb or beef stock
1 tbsp soy sauce 
2 mild red chilli, finely diced 
Handful of coriander and or mint, chopped
2 tsp salt 
2 tsp ground black pepper 
8 shallots or small white onions, peeled and halved
1 orange, cut into 8 segments


Preheat oven to 160°C

Heat an Ironclad Grande Legacy pan to high heat

Spread olive oil over the lamb leg and generously season with salt all over

Sear all sides of the leg on the hot pan until golden brown, then transfer to a plate

Using the same lamb searing pan, combine the remaining ingredients except the shallots and orange segments and bring to a simmer

In an Ironclad Dutch Oven, lay the halved shallots out to cover the base

Place the seared lamb leg on top of the onions 

Pour the braising liquid over the lamb and top with the orange segments 

Cover with an Ironclad Dutch Oven lid 

Place into the oven and braise for 4 to 5 hours or until the meat is soft and tender

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