Braised Leg of Lamb Cleopatra

★★★★☆

Prep: 60 mins Cook: 240 mins Serves: 6-8

Spice mix: 3 T cumin, 2 tsp cinnamon, 1 tsp allspice, 1 T coriander, 1/2 tsp nutmeg, 1/2 T fennel seeds, 1 T cardamom, 1 tsp ginger, 1/2 tsp star anise, pinch cloves, 1 tsp cayenneSpice mix: 3 T cumin, 2 tsp cinnamon, 1 tsp allspice, 1 T coriander, 1/2 tsp nutmeg, 1/2 T fennel seeds, 1 T cardamom, 1 tsp ginger, 1/2 tsp star anise, pinch cloves, 1 tsp cayenne
1 whole leg of lamb (5-6 lbs), fat and hipbone removed1 whole leg of lamb (5-6 lbs), fat and hipbone removed
8 garlic cloves8 garlic cloves
Salt and pepperSalt and pepper
4 T olive oil4 T olive oil
3 cups sliced onions720 ml sliced onions
4 cups chopped carrots960 ml chopped carrots
3 cups chopped celery720 ml chopped celery
2 cups chopped fennel480 ml chopped fennel
1 jalapeño, minced1 jalapeño, minced
4 cups chopped tomatoes960 ml chopped tomatoes
1 cup white wine240 ml white wine
6 cups chicken stock1.44 L chicken stock
1/4 cup chopped parsley60 ml chopped parsley
Couscous: 2 cups stock, 1 tsp honey, 1 lb couscous, 1/4 cup golden raisins, 3 T butter, 1/4 cup pine nuts, 2 T cilantroCouscous: 2 cups stock, 1 tsp honey, 1 lb couscous, 1/4 cup golden raisins, 3 T butter, 1/4 cup pine nuts, 2 T cilantro

Make spice mix. Stud lamb with garlic sticks, rub with 4T spice mix. Brown on all sides.
Add vegetables, cook 10 minutes. Add tomatoes, wine, spice mix, salt. Cover and roast at 375°F for 1 hour.
Add boiling stock, cover tightly. Reduce to 300°F, cook 2.5-3 hours turning every 20 minutes until fork-tender.
Transfer lamb to platter with vegetables. Stir parsley and oil into sauce.
Make couscous with stock, honey, spice mix, raisins, butter, pine nuts, cilantro. Serve alongside.

Wine Pairing: Full Red — Châteauneuf-du-Pape, Syrah — Spiced lamb demands a rich, aromatic Rhône-style red.