Grilled and Braised Leg of Lamb
Grilled and Braised Leg of Lamb
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Grilled and Braised Leg of Lamb

20 MIN
4 H
24 H



  1. Preheat the grill, setting the burners to high.
  2. Brush the lamb with half the oil. Season with salt and pepper. Place the lamb on the grill. Grill on all sides. Transfer to a baking dish or Dutch oven.
  3. In a skillet, soften the onion and garlic in the remaining oil. Add the tomato paste, honey, harissa and spices. Season with salt and pepper. Cool.
  4. Coat the lamb with the spice mixture. Cover and refrigerate for 12 to 24 hours.
  5. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
  6. Pour the broth and wine around the leg. Cover and bake for 3 hours. Remove the lid and turn the meat over. Continue cooking for about 30 minutes.
  7. Serve with the Apple & Mint Couscous.

Good with...


  1. Made this treasure for our family Easter dinner. It was an outstanding hit. Our son-in-law who usually passes on the traditional lamb I cook every year (I cook a separate meat for him and the grandkids) ..... He had seconds this year. Our 5 and 7 year old grandkids devoured it. Cannot recommend this recipe ENOUGH!!!! Easy to prepare and while a little more work than simply roasting, well worth it.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.