Oven Baked Lamb

This mouthwateringly, tender oven baked lamb is a delicious alternative to the traditional meats typically prepared for the holidays. This recipe calls for a careful blend of spices and herbs along with the Angostura Aromatic Bitters gives this lamb amazing flavor.

Make this as an addition to your Christmas meal or a substitute to the usual fare. Your guests will not be disappointed!

Oven Baked Lamb

Oven Baked Lamb

Looking for a festive alternative to the usual holiday meats? Try this tender and flavorful oven-baked lamb recipe.

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Cook Time: 1 hour hour 45 minutes minutes

Course: Main Course

Cuisine: Caribbean, Tobago, Trinidad

Author: baidawi

Ingredients

• 2 ½ lbs lamb steaks at room temperature
• 3 tbsp plain yogurt at room temperature
• 2 tsp salt
• 1 tbsp black pepper
• 1 tbsp geera/cumin powder
• 8-10 liberal dashes of Angostura Aromatic Bitters
• 4 sprigs rosemary
• 5 cloves garlic crushed
• 2 cups red wine
• 1 ½ cups water
• 4 tbsp oil
• 1 tbsp cornstarch slurry - mix 1 tsp cornstarch to 2 tsp water
• salt & black pepper to taste

Instructions

• Add yogurt, salt, black pepper, geera and Angostura Aromatic Bitters to a bowl then mix thoroughly.
• Add marinade to lamb then rub well, ensuring all pieces are coated.
• Place in a ziploc bag or airtight container then place in the refrigerator to marinate from 24 to 48 hours.
• Bring lamb back to room temperature before cooking.
• Place 3 tablespoons of oil in a pan on medium heat then sear each piece of lamb for approximately 1 minute on each side or until a crust is formed.
• Transfer pieces onto a plate or tray.
• Add one tablespoon of oil to pan then sauté crushed garlic for 30 to 45 seconds on medium heat.
• Deglaze pan with red wine then add rosemary and lamb to the pan.
• Top up with water. You can add more water if needed to ensure all the pieces of lamb are submerged in liquid.
• Add a few dashes of Angostura Aromatic Bitters to the pan then season with salt and black pepper to taste.
• Cover with aluminum foil then bake in a preheated oven at 350 degrees for 90 to minutes to 2 hours.
• Remove lamb and rosemary stalks from the pan.
• Transfer braising liquid to a bowl then or a blender then blend until smooth.
• Strain mixture back into the pan then add cornstarch slurry.
• Simmer until mixture is thickened.
• Serve lamb with drizzled with gravy.
• Enjoy!

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