Braised Lamb with Roasted Squash and Onion Sauce

Ingredients

• 1 trimmed boneless leg of lamb (about 5 pounds), tied as a roast
• Kosher salt, freshly ground pepper
• 1/4 cup vegetable oil
• 3 medium onions, coarsely chopped
• 5 celery stalks, coarsely chopped
• 3 carrots, peeled, coarsely chopped
• 6 sprigs thyme
• 1 sprig rosemary
• 1 head of garlic, halved crosswise
• 1 red kuri, kabocha, or butternut squash
• Vegetable oil
• Kosher salt, freshly ground pepper
• 1 cup (2 sticks) unsalted butter
• 6 garlic cloves, thinly sliced
• 1 shallot, thinly sliced
• 2 onions, thinly sliced
• 1 bay leaf
• 1 teaspoon finely grated orange zest
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon turmeric
• Flat-leaf parsley leaves

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag