Friday, 16 January 2015

Braised Leg of Lamb

I love my electric frypan and find it perfect for making a slow cooked braise in the hot weather. No need for the oven to go on and with an extension cord I can even cook it outside. Using a flat boned leg of lamb makes a nice change from the barbecued leg of lamb or casserole style of meal.  The meat become very tender and remains juicy. This is a good way to use up surplus cherry tomatoes and zucchini, I do not bother peeling the tomatoes, however, they could be peeled and seeded if you prefer.

Use this idea to create the style of dish that you enjoy. This version has a Middle Eastern influence, however, could be easily given an Italian influence with some rosemary added during the braising and finely chopped oregano towards the end. Match the starch to the cuisine, couscous with the Middle Eastern, polenta or small past with the Italian, rice with Indian or some mashed potato.

Braised Leg of Lamb
1 flat boned leg of lamb
 garlic powder ,spices for marinade*
1 tablespoon oil
1 onion, very small dice
2 cloves garlic, crushed
8 large tomatoes / equivalent in cherry tomatoes or 1 large tin diced tomatoes
2 cups stock
2 zucchini, small dice

*Spice mix for lamb
1 tablespoon garlic powder
1 tablespoon cumin
2 teaspoons Harissa
2 teaspoons smoked paprika

*Or use spice combinations that you like

Combine spices and oil, rub over lamb, cover, refrigerate and leave for a few hours or overnight.

Brown the lamb. It can be cooked on the stovetop or in the oven or an electric frypan.

Add onion, garlic and stock. Cover and reduce heat. Cook slowly for an hour and a half. Check liquid, the stock needs to reduce to about half.

Turn lamb over. Add chopped tomatoes and continue cooking very slowly for a further hour.

Turn lamb over add zucchini and cook for another 15 minutes.

Remove the lamb, and rest for 15 minutes or so in a warm place.

Check the sauce, it should be thick. If too dry add a little water or stock and if too liquid remove the lid, increase heat and reduce the sauce.

Carve the lamb into thick slices. Spoon sauce onto plate, place the lamb on top and spoon a little sauce over the top. Garnish with chopped coriander or parsley.

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