Braised Lamb with Rosemary Garlic

Name: Braised Lamb with Rosemary Garlic
Ingredients: 3 lb. White Oak Pastures Grassfed Lamb Center Cut Leg Roast (bone-in or boneless, adjustments below); 2 teaspoons coriander seeds; 3 garlic cloves, smashed; 1/3 cup coarsely chopped rosemary; 2 teaspoons dried oregano; 2 teaspoons freshly ground black pepper; 3/4 cup olive oil, divided; Kosher salt; 1 medium fennel bulb, coarsely chopped; 1 medium carrot, peeled, coarsely chopped; 1 head of garlic, halved crosswise; 2 dried chiles de arbol or 1/2 tsp crushed red pepper flakes; 3/4 cup red wine; Flaky sea salt; Optional serving sauces: salsa verde and harissa

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A simple grassfed lamb recipe. Braising a lamb roast liquefies the collagen and fat to coat the muscle fibers, making a deeply flavorful, tender result.

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Ingredients

3 lb. White Oak Pastures Grassfed Lamb Center Cut Leg Roast (bone-in or boneless, adjustments below)
2 teaspoons coriander seeds
3 garlic cloves, smashed
1/3 cup coarsely chopped rosemary
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
3/4 cup olive oil, divided
Kosher salt
1 medium fennel bulb, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 head of garlic, halved crosswise
2 dried chiles de arbol or 1/2 tsp crushed red pepper flakes
3/4 cup red wine
Flaky sea salt
Optional serving sauces: salsa verde and harissa