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Braised Leg of Lamb with Potatoes and Olives

For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside the lamb.

Source: Martha Stewart Living, April 2010



Cook's Notes

If you don't have a Dutch oven, braise the lamb in a roasting pan. Heat the oil by setting the pan across 2 burners, and then cover it with parchment-lined foil before it goes into the oven.

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How would you rate this recipe?
  • JBSchot
    3 APR, 2013
    I made this lamb for my family at Easter and even our 1,5 year old son loved it. It's soft moist and full of flavour. The best part: it takes literally no time to prepare. I was out of the kitchen in no time!

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