French-style braised leg of lamb
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Leg; (knuckle end) | |
| ; British lamb, | ||
| ; approximately 1.3kg | ||
| ; (3lb) | ||
| 3 | Cloves garlic; peeled and cut into | |
| ; slivers | ||
| ½ | pack | 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 | millilitres | Olive oil; (1tbsp) |
| ½ | 300 ml pot JoubĀre Lamb Stock | |
| 150 | millilitres | Light-bodied red wine; ( 1/4 pt) |
| ½ | pack | Fresh thyme |
| 15 | millilitres | Redcurrant jelly; (1tbsp) |
| 1 | 400 g can Waitrose Flageolet Beans; drained | |
| 250 | grams | Cherry tomatoes; halved (9oz) |
Directions
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 220øC, 425øF, gas mark 7 for 20 minutes, then reduce to 180øC, 350øF, 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.