Seared & Braised Leg of Lamb

Ingredients for Seared & Braised Leg of Lamb:

● 1 small bone-in leg of lamb (about 4–5 lb / 1.8–2.2 kg)

● Mirepoix: 1 onion, 1 carrot, 1 celery stalk — rough chop

● 2 medium potatoes, peeled and quartered

● 500 ml. (2 cups) beef stock

● 100 g. (⅓ cup) The Perfect Purée Soursop Puree, thawed

● 1 tbsp. curry powder (mild or medium)

● 2 cloves garlic, smashed

● 1 thumb ginger, sliced

● 1 tbsp. tomato paste

● 2 tbsp. oil or ghee for searing

● salt & pepper to taste

● garnish: thinly sliced Fresno chiles and chives

Method for Seared & Braised Leg of Lamb:

Sear
1. Preheat oven to 325°F (165°C).

2. Pat lamb dry, season generously with salt and pepper.

3. In a heavy braising pot or Dutch oven, heat oil/ghee over medium-high.

4. Sear lamb on all sides until deep golden brown. Remove and set aside.

Build the Base
1. In the same pot, sauté mirepoix until caramelized (5–7 min).

2. Stir in tomato paste, curry powder, garlic, and ginger; cook 1 min until fragrant.

3. Deglaze with a splash of beef stock, scraping the fond.

Braise
1. Add lamb back to the pot. Pour in the rest of the beef stock and Soursop purée. Liquid should come halfway up the meat; add water if needed.

2. Add potatoes.

3. Bring to a simmer, cover, and transfer to the oven.

4. Braise 2 ½ – 3 hours, turning the lamb once halfway through, until fork-tender.

To Serve:

● Spoon curry-soursop jus over top.

● Add braised potatoes alongside.

● Garnish with thinly sliced Fresno chiles and snipped chives for color and heat.