Randy's Red Chile and Honey Braised Leg of Lamb

Name: Randy's Red Chile and Honey Braised Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons kosher salt; 2 teaspoons dried ancho chile powder; 1 teaspoon Mexican oregano; 3 lbs boneless leg of lamb; 1 -2 tablespoon all-purpose flour; olive oil; 5 medium garlic cloves, minced; 3 small white onions, coarsely chopped (about 2 cups); ½ cup white wine vinegar; 1 cup dry white wine; ⅔ cup honey; 8 ounces tomatoes, chopped (preferably re-hydrated dried tomatoes for best flavor); 1 cup mild red chile puree; 1 quart beef or 1 quart chicken stock

Servings: persons

2 teaspoons kosher salt
2 teaspoons dried ancho chile powder
1 teaspoon Mexican oregano
3 lbs boneless leg of lamb
1 -2 tablespoon all-purpose flour
olive oil
5 medium garlic cloves, minced
3 small white onions, coarsely chopped (about 2 cups)
½ cup white wine vinegar
1 cup dry white wine
⅔ cup honey
8 ounces tomatoes, chopped (preferably re-hydrated dried tomatoes for best flavor)
1 cup mild red chile puree
1 quart beef or 1 quart chicken stock

1
Preheat oven to 350 degrees Fahrenheit.
2
Mix the salt, ancho, and Mexican oregano in a small bowl.
3
Unroll the boned leg of lamb and apply half the ancho mixture on the inside, then roll up the meat, tie it up, and apply the other half of the chile mixture to the outside.
4
Dust the outside of the meat with the flour and brown it on all sides in oil in a Dutch oven.
5
Remove the meat, set it aside, and add the garlic and onion to the pan, adding more oil if necessary.
6
Cook until onions are soft.
7
Deglaze the pan with the vinegar and the wine, reducing the liquid by half.
8
Add the honey and continue reducing until the mixture is thick and syrupy.
9
Add the tomatoes, chile puree, stock, and lamb, and bring to a boil on high.
10
Cover the pan and place in the preheated oven and cook for 1 1/2 to 2 hours, turning occasionally, until tender.
11
Remove the lid and cook an additional 30 minutes.
12
Remove lamb to platter and puree the solids in the braising liquid with an immersion blender.
13
Serve lamb sliced with rice and the sauce.

1440

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons kosher salt, 2 teaspoons dried ancho chile powder, 1 teaspoon Mexican oregano, 3 lbs boneless leg of lamb, and more.

Yes, Randy's Red Chile and Honey Braised Leg of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!