Free Recipe French-Style Braised Leg of Lamb
Recipe Type: W Recipes
Recipe Preparation: boil
Cooking Ingredients for French-Style Braised Leg of Lamb Recipe
1/2 Leg; (knuckle end)
; British lamb,
; approximately 1.3kg
; (3lb)
3 Cloves garlic; peeled and
-cut into
; slivers
1/2 pk Fresh rosemary; broken into
-small
; sprigs
Salt and freshly ground
-black pepper
1 Onion; sliced
2 Carrots and 2 sticks celery;
-finely chopped
2 Leeks; finely sliced
15 ml Olive oil; (1tbsp)
1/2 300 ml pot JoubSre Lamb
-Stock
150 ml Light-bodied red wine; ( 1/4
-pt)
1/2 pk Fresh thyme
15 ml Redcurrant jelly; (1tbsp)
1 400 g can Waitrose Flageolet
-Beans; drained
250 g Cherry tomatoes; halved
-(9oz)
French-Style Braised Leg of Lamb Preparation
Place the lamb in a large, lidded roasting dish. Make incisions in the meat with a sharp knife and insert a garlic sliver and rosemary sprig into each incision. Season. Roast the lamb in a preheated oven at 220oC, 425oF, gas mark 7 for 20 minutes, then reduce to 180oC, 350oF, gas mark 4. Lightly fry the onion, carrots, celery and leeks in the oil for 5 minutes. Add the stock and wine and bring to the boil. Season with pepper and add the sprigs of thyme. Pour around the lamb, cover tightly and cook, basting occasionally, for 3 hours. Remove the herbs from the stock, then remove the lamb, cover with foil and leave to rest. Transfer the vegetables and stock to a saucepan. Add the redcurrant jelly, beans and tomatoes and simmer for 5 minutes. Carve the lamb and serve on a bed of the vegetables with creamy mashed potatoes. Converted by MC_Buster. NOTES : British lamb is perfectly complemented by garlic and rosemary. Braising the lamb with the vegetables in stock keeps the meat moist and full of flavour. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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