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overhead shot of the braised lamb with lemon, vermouth and herbs.
Marissa Bolden

Cayenne crusted lamb

Cayenne crusted and lemon braised  lamb with roasted red onions, lemons and vermouth 
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Ingredients Method

Ingredients
  

  • 1 lemon seeded
  • ¼ red onion thinly sliced
  • ¼ cup vermouth
  • 1 Tbsp cayenne pepper
  • 1 Tbsp fresh mint chopped
  • 1 Tbsp garlic minced
  • 1 Tbsp oregano
  • 1 Tbsp basil
  • Sea salt to taste
  • 3 Tbsp butter softened

Method
 

  1. Preheat oven to 365°F (185°C).
  2. Season the lamb with sea salt and cayenne pepper.
  3. Heat a cast iron skillet over medium-high heat.
  4. Sear the lamb on both sides for 3-4 minutes, until a crust is formed.
  5. Add the vermouth, herbs (mint, garlic, oregano, basil), lemon, and red onion to the skillet.
  6. Roast in the preheated oven for 40 minutes.
  7. Finish by basting the lamb with the softened butter before serving.