"Jeßus" > wrote in message
...
> Jeßus wrote:
>> graham wrote:
>>> Michel Boucher mentioned this yesterday so I thought I'd post this
>>> recipe
>>> from Orlando Murrin in the BBC Good Food magazine and also his book "A
>>> Table
>>> In The Tarn".
>>>
>>> I cooked it for friends a couple of weeks ago and it is so easy and
>>> sooooo
>>> delicious. There are other versions, of course, but this one is good.
>>> One
>>> could add some celery to the veg mix.
>>>
>>>
>>>
>>> Graham
>>>
>>>
>>>
>>> 1 large leg of lamb , about 3kg/6lb 8oz
>>>
>>> 4 onions , sliced
>>>
>>> 8 garlic cloves , peeled, but left whole
>>>
>>> 4 carrots , leave whole if small or quarter lengthways
>>>
>>> 300ml white wine
>>>
>>> 300ml stock , use what you have
>>>
>>> 2 tbsp Armagnac or Madeira, optional, to finish
>>>
>>> thyme sprigs, to finish
>>>
>>> You need a tightly lidded braising pan in which the lamb is a close fit.
>>>
>>> Heat oven to 120C/fan 100C. Put your lidded casserole on the hob and
>>> brown
>>> the seasoned leg of lamb on all sides - do this very thoroughly until
>>> it is
>>> a good dark brown as it will not brown during the cooking. (If you
>>> don't do
>>> it now, it will end up beige.) If the lamb sticks, add a drizzle of
>>> oil -
>>> legs of lamb differ. Allow 10 mins on a high heat and put on the
>>> cooker fan
>>> to remove the smoke. Pour away most of the fat that has collected in the
>>> bottom of the pan. Lift out the lamb and set aside.
>>>
>>> Add the vegetables and brown for about 5 minutes then add the garlic,
>>> lamb,
>>> wine and stock. Season and bring to the boil, cover the meat with a
>>> piece of
>>> parchment, cut to fit the pot to prevent the meat from drying out,
>>> then clap
>>> on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5
>>> hrs
>>> the meat will be cooked and offer no resistance to the knife.
>>>
>>> There is no need to rest the meat when cooked in this way, but to
>>> finish the
>>> sauce, transfer the meat and vegetables to a serving dish. Strain the
>>> sauce
>>> into a jug and pour or blot away the fat with kitchen paper. Pour the
>>> sauce
>>> into a pan then boil the liquid hard to reduce by a quarter, by which
>>> time
>>> it will be rich and flavoursome. Adjust seasoning, add the Armagnac if
>>> you
>>> wish, and serve alongside the lamb, which should be served with a
>>> spoon, a
>>> la cuillère as the French call it.
>>
>> That sounds pretty good Graham. I just pulled a leg of Hogget from the
>> freezer, I'm going to give this one a shot tomorrow night (with some
>> ingredient modification), cheers.
>
> Well, I used a leg of Hogget for mine. It sure came out tender... as
> mentioned, I did mine differently, but was cooked for 7 hours.
>
I envy you! My first thought after using a very expensive and small leg of
lamb was that the recipe was better suited to hogget. I'm on the lookout
for that but it will be difficult as Alberta doesn't produce much lamb in
the first place.
Graham