Lunch: Shawarma-Spiced Braised Leg of Lamb

Recipe by /contributors/jon-shook-and-vinny-dotolo-animal This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Shawarma-Spiced Braised Leg of Lamb

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 (6-pound) bone-in leg of lamb, shank attached, frenched
Kosher salt, freshly ground pepper
2 tablespoons cumin seeds
2 teaspoons caraway seeds
2 teaspoons coriander seeds
2 Thai chiles, very finely chopped
4 garlic cloves, finely grated
1/2 cup olive oil
1 tablespoon paprika
1/2 teaspoon ground cinnamon

Instructions

Trim excess fat from lamb and remove any membrane. Lightly score flesh with a knife and pat dry with paper towels. Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
Grind cumin, caraway, and coriander seeds in a spice mill or with a mortar and pestle to a powder. Transfer to a small bowl and stir in chiles, garlic, oil, paprika, and cinnamon; rub all over lamb. Chill uncovered on wire rack 12 –24 hours.

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