Thursday, August 9, 2012

Braised Leg of Lamb with a Red Currant Glaze


There is this incredible little butcher near me that has the freshest cuts of meat around. I went in there with the intention of getting veal-shanks for Ossobuco but I didn't get there until after work and they had already sold out. So I got a leg of lamb. I decided to braise it to see if I could keep it from being too gamey, and I ended up being very happy with the results

Preheat the oven to 250 degrees F. 

Prep the meat with the spices and a little bit of flour. 
I used black pepper, onion powder, fresh thyme, garlic, chives and flour.


Take the pot that you will be cooking the lamb in, and heat it on the stovetop. I thought I would get a better sear on the fat using butter as opposed to olive oil.  

Sear all sides of the lamb, approximately 2-3 minutes per side. 

Add the liquid that you will be using. I used one part sparkling peach juice, 1 part red wine and 2 parts stock. 

Bake in the oven for 4 hours. 

20 minutes prior to removing the lamb from the oven add in the vegetables that you will be serving with it. I added potatoes, parsnips, carrots and leeks. 
Also, a simple way to do a glaze is to take a jelly and spread it over the meat just before you're about to remove it from the oven. Brush it liberally over the side of the leg and allow it to roast. 






Once you take it out of the oven you can reserve the juices and serve with the lamb once it is sliced and served. 






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