Braised Leg Of Lamb Recipe
orzo with mint, peas & snap peas, goat cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb
Orzo with Mint, Peas & Snap Peas
Method
Prepare the Lamb
- 1
Sear the Lamb
In a large heavy-bottomed pot, heat olive oil over medium-high heat. Season the leg of lamb with salt and black pepper. Once the oil is hot, add the lamb and sear it on all sides until browned (about 4-5 minutes per side).
- 2
- 3
- 4
Braise the Lamb
Cover the pot and reduce the heat to low. Let the lamb braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone. Check occasionally and add more broth if necessary.
Prepare the Orzo
- 5
Cook the Orzo
In a separate pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions (usually about 8-10 minutes). Drain and set aside.
- 6
Sauté Vegetables
In a large skillet, add a splash of olive oil and sauté the snap peas and frozen peas over medium heat for about 3-4 minutes until tender.
- 7
Combine Ingredients
In the skillet with the vegetables, add the cooked orzo, chopped mint leaves, lemon juice, and season with salt and pepper to taste. Stir to combine and heat through.
Assembly
- 8
Plate the Dish
Once the lamb is braised, remove it from the pot and let it rest for a few minutes. Slice the lamb and serve it over a bed of orzo with peas and mint. Crumble goat cheese over the top and garnish with additional mint if desired.
