Chef Thomas Griese Molasses n’ bourbon glazed leg of lamb
- Prep time 30Min
- Cook time 6Hr
- Technique Roast, Grill
- Meat Lamb
- Cut Leg
- Serves 8
Richly glazed with molasses and bourbon, this slow-braised lamb leg is paired with a fragrant herb couscous and bright lemon vinaigrette, making it a bold and comforting centrepiece dish.
Ingredients
For the Lamb:
- 60ml toasted peanut oil
- 1.4kg boneless Australian leg of lamb, trimmed
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- 120ml blackstrap molasses
- 120ml orange marmalade
- 4 garlic cloves, finely chopped
- 4 tablespoons fresh thyme, chopped
For the Lamb Braise:
- 2 whole Serrano chillies
- 480ml chicken stock
- 1 red pepper, chopped
- 240ml bourbon
For the Couscous:
- 300g pearl couscous
- 950ml chicken stock
- 120g red piquillo peppers, chopped
- 1 cup grilled onions, chopped (about 1 medium onion)
- 2 teaspoons turmeric
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh basil, chopped
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon fresh chives, chopped
- Lemon vinaigrette (see below), as needed
Lemon Vinaigrette:
- 2 tablespoons lemon juice
- 1 tablespoon runny honey
- 2 tablespoons apple cider vinegar
- 120ml extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon freshly cracked black pepper
To Garnish:
- Yoghurt tzatziki sauce, as needed
- Fresh rosemary sprigs, as needed
Method
- Preheat a large dutch oven over high heat and add peanut oil. Meanwhile, season leg of lamb with salt and pepper.
- Once oil begins to smoke, add leg of lamb and sear on all sides until golden brown.
- Next, combine molasses, marmalade, garlic and thyme in a small bowl.
- Remove leg from the dutch oven and rub with molasses mixture.
- Marinate overnight under proper refrigeration.
For the Leg of lamb braise:
- Preheat oven to 350F.
- The following morning, combine all of the braising ingredients in a large dutch oven and mix until combined.
- Add leg of lamb and cook for 4-6 hours, or until leg of lamb is fork tender.
- Reserve until ready to use.
For the Cous cous:
- In a large sauce pot add all ingredients, except fresh herbs and bring to a simmer.
- Cover and cook until cous cous is al dente.
- Once cooked, fold in herbs and lemon vinaigrette.
- Reserve until ready to use.
For the Lemon Vinaigrette:
- In a small mixing bowl, combine all ingredients, except for olive oil, salt and pepper.
- Slowly drizzle in olive oil until completely emulsified.
- Season with kosher salt and black pepper. Reserve until ready to use.
