So I bought this 6lb semi-boneless leg of lamb. Here's what I want to do with it:
Trim out the big pieces of fat. Poke some holes into the meat. Marinade with a spicy garlicky chermoula, sticking some of the marinade into the holes. Keep in the fridge for 24 hours or at least overnight.
Remove from fridge an hour before cooking. Pre-heat oven to 500. Place lamb on rack and stick into the oven for 30 mins to brown. Remove from oven and lower temperature to 350.
In a dutch oven, make a braising liquid by sauteing onions, garlic, orange zest, lemon zest, salt, garlic, some harissa paste, tomato paste and maybe some saffron and some spice mix (don't know which mix yet). Use white wine (I know red wine with lamb...but I prefer white wine), orange juice and stock. Make sure that the liquid comes up one-third to one-half the thickness of the lamb. Place the lamb in the dutch oven. Put a lid on and place in oven.
Turn the lamb over every hour. Cook for 3 hours. Then remove lid and cook for another 30 mins.
I want the lamb to be fork-tender, as opposed to cutting slices. Will this work? As always, your opinions and thoughts are welcome and appreciated. Thank you.