Ingredients

The following ingredients have 8 Servings
  • 5 LB boneless leg of lamb
  • 2 to 4 tablespoons lard or other healthy cooking fat
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 2 cups brown bone broth
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili pepper flakes
  • 1 cup dried apricots
  • 1/2 cup shelled raw pistachios
  • Handful of chopped raw pistachios
  • Handful of chopped fresh parsley

Instruction

  • Preheat the oven to 300°F (150°C).
  • Remove the excess fat from roast, if any, then cut it into 2½- to 3-inch (6.5- to 7.5-cm) chunks and sprinkle generously with salt and pepper.
  • Melt a tablespoon of the lard in a heavy skillet set over high heat. Add the chunks of meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. Work in several batches if you have to and add more fat as needed. Remove the cooked pieces of meat to a 4-quart (3.8-L) or larger Dutch oven.
  • Once all the meat has been cooked, lower the heat to medium, add a little more fat to the pan if necessary, then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes translucent. Add that to the meat in the Dutch oven.
  • Deglaze the skillet with the bone broth, scraping the bottom real good to detach all the bits of flavor that stuck to it and add all that to the Dutch oven.
  • In a small mixing bowl, whisk together the apple cider vinegar, mustard, rosemary, salt, pepper, and dried pepper flakes and pour that also into the Dutch oven.
  • Cover and cook in the oven for 3 hours. After that time, add the apricots and pistachios, mix them in very gently, and continue cooking for another 30 minutes until the meat is fork tender.
  • Garnish with chopped pistachios and a handful of chopped fresh parsley, if desired.