Chef Thomas Griese Molasses n’ bourbon glazed leg of lamb

  • Prep time 30Min
  • Cook time 6Hr
  • Technique Roast, Grill
  • Meat Lamb
  • Cut Leg
  • Serves 8

Molasses n’ bourbon glazed leg of lamb


¼ C toasted peanut oil
1 three pound Australian boneless leg of lamb, trimmed 1
Kosher salt to taste
Fresh cracked black pepper to taste
½ C black strap molasses
½ C orange marmalade
4 cloves fresh garlic, chopped
4 Tbsp fresh thyme, chopped

Leg of lamb braise:
2 each Serrano peppers, whole
2 C chicken stock
1 each red pepper, chopped
1 C bourbon

Cous cous:
2 C pearled cous cous
4 C chicken stock
½ C red Piquillo peppers, chopped
1 C grilled onions, chopped
2 tsp turmeric
1 Tbsp fresh mint, chopped
1 Tbsp fresh basil, chopped
2 Tbsp fresh cilantro, chopped
1 Tbsp fresh chives, chopped
Lemon vinaigrette as needed, recipe below

Lemon Vinaigrette:
2 Tbsp lemon juice
1 Tbsp honey
2 Tbsp apple cider vinegar
½ C extra virgin olive oil
2 tsp kosher salt
1 tsp fresh cracked black pepper

Yogurt tzatziki sauce as needed
Fresh rosemary springs as needed


Preheat a large dutch oven over high heat and add peanut oil. Meanwhile, season leg of lamb with salt and pepper. Once oil begins to smoke, add leg of lamb and sear on all sides until golden brown. Next, combine molasses, marmalade, garlic and thyme in a small bowl. Remove leg from the dutch oven and rub with molasses mixture. Marinate overnight under proper refrigeration.

For the Leg of lamb braise: Preheat oven to 350F. The following morning, combine all of the braising ingredients in a large dutch oven and mix until combined. Add leg of lamb and cook for 4-6 hours, or until leg of lamb is fork tender. Reserve until ready to use.

For the Cous cous:In a large sauce pot add all ingredients, except fresh herbs and bring to a simmer. Cover and cook until cous cous is al dente. Once cooked, fold in herbs and lemon vinaigrette. Reserve until ready to use.

For the Lemon Vinaigrette: In a small mixing bowl, combine all ingredients, except for olive oil, salt and pepper. Slowly drizzle in olive oil until completely emulsified. Season with kosher salt and black pepper. Reserve until ready to use.