Lamb with Lemon and Herbs

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures it’s hot and ready for the lamb when you’re done with the preparations.
2. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. If you do not have a Dutch oven, a large oven-safe pot with a lid will work fine.
3. Season the lamb cubes generously with salt and freshly ground black pepper. Remember that seasoning is key to bringing out flavor.
4. Add the lamb cubes to the pot in batches. Brown each batch on all sides for about 5 minutes. Avoid crowding the pot, as this can prevent the lamb from browning properly. Tip: Browning meat is important to enhance flavor.
5. After browning, return all lamb to the pot. Stir in the lemon juice, lemon zest, minced garlic, dried oregano, thyme, and rosemary. Stir well to coat the lamb evenly with the mixture.
6. Pour the chicken broth into the pot, ensuring it covers the lamb. This helps in slow-cooking the meat, keeping it juicy and flavorful.
7. Bring the mixture to a simmer, then cover the pot with its lid.
8. Transfer the covered pot to the preheated oven. Allow the lamb to cook for about 1 hour and 15 minutes, or until the lamb is tender and the flavors have melded.
9. Once cooked, carefully remove the pot from the oven using oven mitts. Let it rest for a few minutes before serving.
10. Sprinkle the chopped fresh parsley over the lamb just before serving for a fresh and aromatic finish.