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–+ servings
Maple Braised Lamb

Maple Braised Lamb

Warm up with Maple Braised Lamb, a cozy winter dish combining tender lamb and sweet maple syrup for a soul-soothing meal perfect for family dinners.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 kg shoulder of lamb or lamb collar, cut into large chunks
  • 2 tablespoons vegetable oil
  • 2 units onions, thinly sliced
  • 3 cloves garlic, minced
  • 100 ml pure maple syrup
  • 500 ml vegetable or chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 2 leaves bay leaves
  • 2 sprigs fresh thyme
  • to taste Salt and pepper

Equipment

  • Oven-safe pot or Dutch oven
  • Tongs
  • Wooden spoon
  • Sharp knife
  • Fine-mesh strainer (optional)

Method
 

  1. Preheat your oven to 150°C (300°F).
  2. Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
  3. In a heavy oven-safe pot, heat oil over medium-high heat and brown the lamb chunks in batches for 6-8 minutes.
  4. Remove the lamb and set aside, then add sliced onions to the pot and cook until softened and golden (about 5 minutes).
  5. Stir in minced garlic, paprika, and cumin, and toast for a minute.
  6. Pour in maple syrup and Dijon mustard, stirring to combine and deglaze the pot.
  7. Add the broth, whisking to create a smooth sauce, then return the lamb to the pot, nestling it among the onions.
  8. Add bay leaves and thyme, cover the pot, and transfer it to the oven to braise for 3 hours.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 8gVitamin A: 10IUVitamin C: 4mgCalcium: 2mgIron: 20mg

Notes

For deeper flavor, marinate the lamb overnight with spices and olive oil. Let the lamb rest for 5 minutes after searing to retain juices. If the sauce is thin, blend a small portion of cooked onions and mix back for thickening. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Serve with roasted root vegetables or creamy mashed potatoes for a complete meal.
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