Braised Leg of Lamb

Braised Leg of Lamb


4-5 lb leg of lamb, cubed - approximately 3-4 inches (these are big cubes... better for braising)
2 tbsp coconut oil for browning
2 large carrots, chopped
1 large onion, chopped
4-5 cloves garlic, minced
1 tbsp dried thyme
1 tbsp lemon zest
1/4 cup prunes
1/4 cup dried apricots
1-2 cups bone broth
1 cup red wine
3 tbsp coconut aminos or tamari
Sea salt


Heat your pressure cooker (or braising vessel) over high heat. Add coconut oil. Season lamb with salt and brown all sides of cubed lamb in batches, as needed. When brown, pull from pot and set aside.

Reduce heat to medium high and add carrots and onions until onions are just translucent. Add garlic, thyme and lemon zest and stir to combine.

Pour wine, broth and coconut aminos into the pot and scrape the bottom of the pan with a wooden spoon to deglaze and release the flavor from the browned crust. Add prunes and apricots. Let boil and reduce by about half - 5-10 minutes.

Add back the browned lamb. Cover and cook for 20 minutes on high pressure.

Use the quick release method to release pressure. Remove cover and finish braise by simmering contents for 20 minutes and letting the liquids reduce to create a sauce.

I served the lamb over some kelp noodles I stir fried in some of the sauce.

source: thecavegirldish