INGREDIENTS
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
METHOD
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