Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 Leg; (knuckle end)
- ; British lamb,
- ; approximately 1.3kg
- ; (3lb)
- 3 Cloves garlic; peeled and
- ; slivers
- 1/2 pk Fresh rosemary; broken into
- ; sprigs
- 1 Onion; sliced
- 2 Carrots and 2 sticks celery;
- 2 Leeks; finely sliced
- 15 ml Olive oil; (1tbsp)
- 1/2 300 300 ml pot Joub?re Lamb
- 150 ml Light-bodied red wine; ( 1/4
- 1/2 pk Fresh thyme
- 15 ml Redcurrant jelly; (1tbsp)
- 1 400 g can Waitrose Flageolet
- 250 g Cherry tomatoes; halved
- Salt and freshly ground
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 220?C, 425?F, gas mark 7 for 20 minutes, then reduce to 180?C, 350?F, 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.
