|
Chef Don's
Favorite Other Entree Recipes
Braised Leg of Lamb with Spring Vegetables
Serves 4
2 lbs. Boneless Leg of Lamb
1 Tbsp. Olive Oil
1 1/4 cups White Wine
2 1/2 cups Lamb or Beef Stock
2 cloves Garlic, sliced
2 tsp. Rosemary
2 tsp. Thyme
1 tsp. Marjoram
1 cup Baby Carrots
1 1/4 lbs. Red Potatoes
1 Plum Tomato, large dice
1 small Red Onion, chopped
1 lb. Asparagus, trimmed
2 Tbsp. Parsley
Salt and Pepper to taste
1 Tbsp. Butter
Preheat oven to 475°. Rub the leg with oil
and place in a roasting pan. Sprinkle with salt and pepper. Scatter
half the garlic and herbs on the lamb. Add the wine and stock and place
into the oven for 30 minutes. Remove the pan from the oven and add the
potatoes, carrot and onion and scatter the remaining garlic and herbs
over the vegetables. Reduce the oven temperature to 375° and return
the pan to the oven. Braise for 2 hours or until the lamb is cooked to
your liking. About 1/2 hour before the lamb is finished add the
asparagus into the pan. When the lamb is cooked remove from the oven
and place the lamb and vegetables on a platter and keep warm. Strain
the liquid into a pot and reduce until thickened. You may use some roux
to help with this. Whisk in the butter to the sauce and serve.
Related Recipes
|
|
