Citrus Braised Lamb with Apricots

Serves 5

INGREDIENTS

2 tbsp olive oil

Zest and juice from one large orange

1 1/2 tsp kosher salt

650g bone-in lamb shoulder or leg

2 tbsp neutral cooking oil, like grapeseed or avocado oil

4 medium red onions, peeled and quartered with the root intact

8 cloves of garlic, skins removed from cloves

1 1/2 tsp fennel seed, ground in a mortar and pestle or spice grinder

1 tsp chili flakes

1/3 cup / 80 mL red wine

2 cups / 470 mL broth (chicken, beef or vegetable)

2 bay leaves

2/3 cup dried apricots

Greek yogurt, to serve

INSTRUCTIONS

1. Add the olive oil, orange zest, 2 tbsp orange juice (reserve the rest for later), and salt to a large bowl and whisk to combine. Add the lamb and use your hands to coat it in the olive oil-orange marinade, massaging it into all of the nooks and crannies, then cover the bowl. Let the lamb marinate like this for at least 2 hours, but ideally overnight. If marinating for longer than 2 hours, place the bowl with the lamb in the fridge. Before cooking, bring the lamb to room temperature by removing it from the fridge at least an hour in advance.
2. When ready to cook, preheat your oven to 325°F / 160°C and place a dutch oven (or another large, oven-safe pot with a lid) on the stove over medium-high heat. Add the 2 tbsp of neutral cooking oil to the pot and after a few seconds, carefully add the lamb. Sear the lamb on all sides until well-browned, using a pair of tongs to turn it only when the side in contact with the oil has browned nicely.
3. Once the lamb is browned all over, remove it from the pot and place it on a plate. Then, add the onions - cut side down - and garlic to the pot. Season with salt and cook, barely moving them, until they are nicely browned on one side, 2-3 minutes. Flip to the other cut side and repeat. When the onions and garlic are nearly ready, sprinkle over the ground fennel and chili flakes to toast them in the hot oil.
4. Once the onions and garlic are nicely browned, create a space in the center of the pot for the lamb and nestle it in. Then, deglaze with the wine, followed by the remaining orange juice, broth, bay leaves, and dried apricots. Bring to a simmer, then cover and transfer the pot to the preheated oven to cook for 1.5 hours. At this point, flip the lamb over and return it to the oven for another 1.5 hours, or until the meat is extremely tender and falls off the bone.
5. Serve lamb alongside dollops of Greek yogurt and lemon and oregano potatoes (recipe below).

Lemon-Oregano Roasted Potatoes

Serves 5-6

INGREDIENTS

1 cup / 236 mL chicken or vegetable broth

1/2 cup / 118 mL olive oil

1/4 cup / 60 mL cup freshly squeezed lemon juice

1 tbsp kosher salt

3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise

1 tbsp fresh or dried oregano

Flaky salt and black pepper, for serving

INSTRUCTIONS

1. Heat the oven to 450°F / 230°C . In a casserole dish, whisk together the broth, olive oil, lemon juice, and kosher salt. Toss the potatoes in the liquid to coat, then arrange them in an even layer, cut-sides down. Sprinkle the oregano over the potatoes.
2. Roast the potatoes, flipping halfway through, until most of the liquid has evaporated and they are fork-tender, dark brown and crispy on top, 55 to 60 minutes. If you’d like them crispier (my personal preference!) put them under the broiler for a few minutes.
3. Sprinkle with flaky salt and freshly ground black pepper as desired.