French-Style Braised Leg of Lamb
Try this French-Style Braised Leg of Lamb recipe, or contribute your own. "Carrot" and "Celery" are two of the tags cooks chose for French-Style Braised Leg of Lamb.
Yield: 6 Ready in 1 hours
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|1/2 3-poundLeg; (knuckle end) British lamb; approximately 1.3kg|
|3 Clovesgarlic; peeled and slivers|
|1/2 pkFresh rosemary; broken into sprigs|
|1 Onion; sliced|
|2 Carrots; and 2 sticks celery|
|2 Leeks; finely sliced|
|15 mlOlive oil; (1tbsp)|
|1/2 300-mL potJoubre Lamb|
|150 mlLight-bodied red wine|
|1/2 pkFresh thyme|
|15 mlRedcurrant jelly; (1tbsp)|
|1 400-gram canWaitrose Flageolet|
|250 gCherry tomatoes; halved|
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 220?C, 425F, gas mark 7 for 20 minutes, then reduce to 180?C, 350F, 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. 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.
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