|braised leg of Lamb with red cabbage and potato dumplings
||[Apr. 18th, 2009|12:40 am]
Your dinner looks better than mine!
I tried to re-create my dad's recipe for slow-roast leg of lamb. What's happening in your kitchens, folks? [cross-posted to my journal]</p>
The leg of lamb, which I trimmed to remove the skin and all fat I could easily get to. I made slits in it which were stuffed with slivers of garlic and a few rosemary leaves each. The bulk of the rosemary is in the tied leek leaf, because I was too lazy to chop the rosemary and this lets all the flavour in, too. The casserole was filled with half a bottle of wine (has to come up halfway up whatever meat you are braising), a few roughly chopped shallots and a four large cloves of garlic. I smeared the lamb all over with Dijon mustard before dropping it into the pot.
(If you click on the picture, it will take you to my flickr, where you can see the roast in its starting out stage by clicking on the previous picture link.)
The red cabbage was braised/steamed until softened with salt, pepper, a little olive oil, apple slices, cloves and cardamom, with a splash of water and a splash of red wine vinegar as the liquid.
This image is of the leg of lamb, pulled apart and in gravy made from its juices with half a bottle of red wine, a glug of cream, the shallots & garlic and seasoning.
German potato dumplings (boil in the bag I'm afraid), mini Yorkshire puddings and homemade red cabbage with cloves, cardamom, apples and red vine vinegar.
The leg, which weighed about 1.800 kilos was roasted on 140 degrees for two hours in a lidded casserole in a fan assisted oven and then roasted for another hour on 120 degrees. It turned out incredibly tender and remained juicy.