Braised Lamb With Roasted Squash And Onion Sauce

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Ingredients

Lamb
  • 1 trimmed boneless leg of lamb (about 5 pounds), tied as a roast
  • Kosher salt, freshly ground pepper
  • 1/4 cup vegetable oil
  • 3 medium onions, coarsely chopped
  • 5 celery stalks, coarsely chopped
  • 3 carrots, peeled, coarsely chopped
  • 6 sprigs thyme
  • 1 sprig rosemary
  • 1 head of garlic, halved crosswise
Squash and Onion Sauce
  • 1 red kuri, kabocha, or butternut squash
  • Vegetable oil
  • Kosher salt, freshly ground pepper
  • 1 cup (2 sticks) unsalted butter
  • 6 garlic cloves, thinly sliced
  • 1 shallot, thinly sliced
  • 2 onions, thinly sliced
  • 1 bay leaf
  • 1 teaspoon finely grated orange zest
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon turmeric
  • Flat-leaf parsley leaves

Description

This Dish's Fragrant Sauce Is Seasoned With Homemade Vadouvan, A Warm, Lively French-Indian Spice Blend That Unites The Tender Lamb And Roasted Squash.

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