Ingredients
- 3 to 5 pound leg of lamb bone in
- Salt (I like fine sea salt)
- 5 Sprigs Fresh Rosemary (reserve half for garnish)
- 15 Sprigs Fresh Thyme (reserve half for garnish)
- 10 Sprigs Fresh Mint (reserve half for garnish)
- ½ Cup Florida Orange Blossom Honey
- 1 Cup Dry Sherry (Do not use cooking sherry. Red wine also works well.)
- 2-3 Small white onions peeled and halved
- 2 Tbls Flour
Instructions
- Preheat oven to 225° F
- On the stovetop, heat large and heavy Dutch oven over medium-high heat
- Sear leg of lamb well on all sides, this will take some time
- When well browned, remove lamb from Dutch oven
- Add halved onions, cut side down, to Dutch oven to brown
- Once onions have browned, deglaze Dutch oven with sherry and honey and reduce the flame to low
- Thoroughly salt lamb to taste on all sides
- Push onions to the sides of the Dutch oven
- Add herbs to make a bed on the bottom of the pot, and nestle lamb in bed
- Cover Dutch oven and bake at 225° F for 3 to 4 hours. The lamb should be about to fall off the bone
- Remove lamb from Dutch oven, strain jus into a sauce pot, adding onions back into jus.
- Place lamb back into Dutch oven and cover to keep warm
- Mix 2 tablespoons flour to 4 tablespoons of cold water; mix well to make thin paste.
- Mix ½ cup of jus from sauce pot to flour slurry, mix well, then whisk slurry back into sauce pot, and bring to a boil, lower heat and simmer for 5 minutes
- Add water to gravy if too thick. Repeat slurry if you desire a thicker gravy
To serve lamb, make bed of fresh herbs on a large platter, set lamb in center and surround with my Blueberry Honey Glazed Carrots with Pearl Onions and Mint.


