Sunday, April 7, 2013
Braised Leg of Lamb
Boneless leg of Lamb (or bone in)
2 large cans Italian Chef's Cut tomatoes (San Marzano)
1 tube Italian Sun Dried Tomato Paste
2 Brown Onions, peeled and cut into quarters
6 Stalks Celery, peeled and cut in thirds
6 Medium sized Carrots, peeled and cut in thirds
12 Medium sized Yukon Gold Potatoes, washed and cut in half
1 bunch Rosemary, washed
1 bunch Thyme, washed
1/2 Bottle of good Red Wine (I used Merlot)
1 head Roasted Garlic, cut in half (keep in their peels)
Salt and Pepper
4 Tablespoons minced parsley
Wash and pat dry the lamb. Rub liberally with olive oil. Sprinkle generously with good sea salt and fresh ground black pepper.
Heat a large stock pot and add about 2 tablespoons of olive oil. Place the lamb in the oil and brown on all sides. Add the onions, carrots and celery, together with the garlic head, rosemary and thyme. Add the tomato paste, the cans of tomatoes and the wine. If the liquid does not cover the lamb, add fresh water so the liquid is above the meat. Cover and bring to a boil, then reduce heat and simmer, stirring occasionally for about 2-3 hours, until the meat falls apart. Remove the meat from the pot and strain the sauce either into a large bowl or another stock pot. Remove large pieces of carrots and place with the lamb. Discard the onions, celery, herbs and garlic. Return the rest of the sauce to the heat and add the potatoes. Simmer until reduced and the potatoes are fork tender, anywhere from 20 - 40 minutes or longer, if necessary. Break the lamb into large pieces and return to the sauce along with the carrots.
Adjust the taste for salt and add a few drops of the vinegar and the parsley.
Serve over rice, noodles, polenta or whatever you desire.
As a side note, I paid $24 for a boneless leg of lamb - and I forgot to note how many pounds that was. Along with the rice and Brussels Sprouts and Grilled Aspargus, it yielded 10 servings, plus the sauce filled 2 quart sized freezer bags which I will use for leftovers.
That means our Easter lunch was less than $5.00 per person, and still reducing!