My late father-in-law was known for this recipe. For those for which lamb isn't a favorite, this is a nice mild flavor. My FIL joked that the lamb was cooked basically to flavor the beans, they are so good!

What goes better with lamb than vibrant spices, such as coriander, cumin and curry? Here Lecerf presents one of his most popular dishes, a leg of lamb that is braised ever so slowly with a little stock in the oven until it is very tender.

Instructions Heat oil over medium high heat in a large pot. Brown the lamb pieces in batches. Remove the meat and reserve. Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes. Cook until the potatoes are lightly browned. Deglaze the pot the red wine vinegar. Add

Instructions Place the lamb in a large, lidded roasting dish. Make incisions in the meat with a sharp knife and insert a garlic sliver and rosemary sprig into each incision. Season. Roast the lamb in a preheated oven at 220oC, 425oF, gas mark 7 for 20 minutes, then reduce to 180oC, 350oF, gas mark

This is a recipe from restaurant Daniel in New York City. It is great. Rubbing the leg of lamb with a combination of 11 spices, then baking it slowly for 3 hours with a vegetable garnish produces an exquisitely tender and aromatic dish.

Just got this in our local paper. Looks delicious will try very soon. - UPDATE I made this and it was delicious - very good flavour - however the amount of sauce was way too much - so I would suggest only 1 cup wine and only 2 cups beef stock.