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Receta French Style Braised Leg Of Lamb
by Global Cookbook

French Style Braised Leg Of Lamb
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Ingredientes

  • 1/2 x Leg, (knuckle end) British lamb, approximately 1.3kg (3lb)
  • 3 x Cloves garlic, peeled and cut into slivers
  • 1/2 pkt Fresh rosemary, broken into small sprigs Salt and freshly grnd black pepper
  • 1 x Onion, sliced
  • 2 x Carrots and 2 sticks celery, finely minced
  • 2 x Leeks, finely sliced
  • 15 ml Extra virgin olive oil, (1tbsp)
  • 1/2 x 300 ml pot Joubere Lamb Stock
  • 150 ml Light-bodied red wine, ( 1/4 pt)
  • 1/2 pkt Fresh thyme
  • 15 ml Redcurrant jelly, (1tbsp)
  • 1 x 400 g can Waitrose Flageolet Beans, liquid removed
  • 250 gm Cherry tomatoes, halved (9oz)

Direcciones

  1. 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.
  2. Roast the lamb in a preheated oven at 220 C, 425 F, gas mark 7 for 20 min, then reduce to 180 C, 350 F, gas mark 4.
  3. Lightly fry the onion, carrots, celery and leeks in the oil for 5 min.
  4. Add in the stock and wine and bring to the boil. Season with pepper and add in the sprigs of thyme.
  5. Pour around the lamb, cover tightly and cook, basting occasionally, for 3 hrs.
  6. Remove the herbs from the stock, then remove the lamb, cover with foil and leave to rest.
  7. Transfer the vegetables and stock to a saucepan. Add in the redcurrant jelly, beans and tomatoes and simmer for 5 min.
  8. Carve the lamb and serve on a bed of the vegetables with creamy mashed potatoes.
  9. NOTES : British lamb is perfectly complemented by garlic and rosemary.
  10. Braising the lamb with the vegetables in stock keeps the meat moist and full of flavour.