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Braised leg of lamb
Monday, October 1, 2007
Made a braised leg of lamb for dinner (recipe from Jamie Oliver's " Braised 5 hour lamb with wine, veggie and all that; The Return of the Naked Chef, page 174). The leg of lamb was about 1.8 kg and cost $49/- from Cold Storage. This was a relatively fuss free meal as after all the ingredients were added, the whole pot was left to braise in a slow oven for 3-4 hours.
When I first tried making leg of lamb for the first time last year, I followed the recipe from Anthony Bourdain's "7 hours leg of lamb". It turned out pretty good for a first attempt and I was happy that I had finally learnt how to cook a leg of lamb. But now I prefer to use Jamie's recipe as it uses lots of vegetables and a whole bottle of white wine, resulting in a more flavourful and hearty dish.
When I first tried making leg of lamb for the first time last year, I followed the recipe from Anthony Bourdain's "7 hours leg of lamb". It turned out pretty good for a first attempt and I was happy that I had finally learnt how to cook a leg of lamb. But now I prefer to use Jamie's recipe as it uses lots of vegetables and a whole bottle of white wine, resulting in a more flavourful and hearty dish.
the raw ingredients, including fresh rosemary from our herb garden
searing the lamb
The smell of the lamb that permeated the kitchen after the first hour of cooking was heavenly, and even our dogs were salivating! The meat was fork tender and infused with the lovely fragrance of the herbs (rosemary, bay leaves and thyme), vegetables (parsnip, carrots and potatoes), bacon and wine.
Paired the meal with a nice full-bodied Australian Shiraz. This dish is a definite winner and I will probably cook this again for Christmas Eve dinner this year.
Labels: home cooking, lamb
posted by Co&Ji at 9:21 PM, | 
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