Herb-Infused Alcarria-Style Lamb

1. Prepare Marinade

Heat 2 tablespoons of olive oil in a saucepan. Add the halved onion, peeled garlic cloves, black peppercorns, cloves, and a cinnamon stick. Toss in a sprig of thyme and 2 bay leaves. Stir in 2 tablespoons of honey, 0.5 cup of wine vinegar (red or white), and 1 cup of dry white wine. Let this mixture simmer gently for about 25 to 30 minutes.

2. Cool and Marinate

Let the marinade cool completely. Trim any excess fat from the leg of lamb. Place the trimmed lamb in a large resealable bag, pour the cooled marinade over it, and seal the bag. Refrigerate the lamb for 24 hours.

3. Prepare Lamb for Cooking

Take the lamb out of the bag, reserving the marinade. Pat the lamb dry with paper towels and season it generously with salt and freshly ground black pepper.

4. Brown the Lamb

In a large casserole, heat 2.5 tablespoons of olive oil over medium-high heat. Brown the lamb on all sides to develop a nice crust. Add 1 tablespoon of honey to the casserole and let it brown slightly.

5. Add Vinegar and Saffron

Stir in 2 tablespoons of wine vinegar and a good pinch of saffron threads.

6. Cook the Lamb

Strain the reserved marinade to remove the solids, then add it to the casserole. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer gently for about 2.5 hours, or until the lamb is tender. Turn the meat occasionally and add a bit of water if necessary to keep the liquid level up.