Name: Shawarma-Spiced Braised Leg of Lamb
Yield: 8 Servings
Ingredients: 1 6-pound bone-in leg of lamb, shank attached, frenched; Kosher salt, freshly ground pepper; 2 tablespoons cumin seeds; 2 teaspoons caraway seeds; 2 teaspoons coriander seeds; 2 Thai chiles, very finely chopped; 4 garlic cloves, finely grated; ½ cup olive oil; 1 tablespoon paprika; ½ teaspoon ground cinnamon; ½ teaspoon caraway seeds; ½ teaspoon coriander seeds; ¼ cup olive oil; 1 large onion, thinly sliced; 1 tablespoon ancho chile powder; 1 tablespoon chipotle chile powder; 1 teaspoon ground turmeric; ½ teaspoon freshly ground black pepper; ¼ teaspoon ground cinnamon; 1 28-ounce can crushed tomatoes; 4 cups low-sodium chicken broth; Kosher salt; Herb Salad with Pickled Red Onion and Preserved Lemon (for serving); A spice mill or a mortar and pestle

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Dan Monick

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Recipe notes