Moroccan-Spiced Leg of Lamb en Cocotte with Olives
For our leg of lamb en cocotte, we selected the shank end, which is easy to work with and tends to be meatier.
Why This Recipe Works
For our lamb en cocotte recipe we selected readily available lamb shank that had been butchered in corkscrew fashion. We trimmed much of the fat off the lamb in order to eliminate any gamy flavor and then tied the lamb roast to ensure even cooking. With our leg of lamb trimmed, tied, and ready to go, the recipe was simply a matter of following the en cocotte method for our lamb en cocotte recipe: We seared the lamb on all sides, removed the pot from the heat, discarded any accumulated fat in the pot, and added garlic, lemon zest, and spices to the pot with the lamb just before it went into the oven.
© 2018 America's Test Kitchen. All rights reserved.