7 hour Leg of Lamb the Traditional French Way = Pass the Mint Jelly

When Bill offered to cook leg of lamb for Easter dinner I was right there. Bill’s choice for a recipe was a traditional French way of preparing the lamb.

Browned Lamb

Browned in Duck fat about 15 minutes on each side.

Seven-Hour Leg of Lamb

“Slow-cooking a leg of lamb in wine with garlic and herbs transforms the meat into an ultra-tender entrée that goes marvelously with stewed white beans. This recipe is based on one given to us by the French food writer Camille Labro, who got it from her mother, a native of Provence. SAVEUR’s executive food editor, Todd Coleman, toured Paris with Labro and observed her in the kitchen for his piece “Making Sunday Supper,” from our October 2009 issue.” Retrieved from http://www.saveur.com/article/Recipes/Seven-Hour-Leg-of-Lamb April 28, 2011.

FOR THE LAMB:

1  7-lb. leg of lamb bone removed*

3 tbsp. extra-virgin olive oil

Kosher salt and freshly ground black pepper,

to taste

1  750-ml bottle dry white wine

20 cloves garlic, unpeeled

10 sprigs each fresh rosemary, thyme, and savory

5 fresh or dried bay leaves

Herbs & Garlic

  1. Cook the lamb: Heat oven to 300˚. Rub lamb with oil and season generously with salt and pepper. Heat a 6-qt. Dutch oven over medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer lamb to a plate. Add wine and 2 cups water to the Dutch oven; scrape up browned bits from bottom of pot. Nestle garlic and herbs into a large oval casserole; place lamb on top of herbs; add pan juices from Dutch oven. Cover lamb with foil; transfer to oven and roast, basting frequently, for 3 1⁄2 hours. Uncover, flip lamb, and continue to cook, basting frequently, until lamb is very tender, 3–3 1⁄2 more hours. Transfer to a rack and let cool for 20 minutes.

7-Hour Leg of Lamb

* The Lamb was ordered from Clancy’s Meats and Fish in Linden Hills, Minneapolis MN. They offer it with or without the bone. 4307 Upton Avenue South, Minneapolis, MN 55410-1556   (612) 926-0222.  I have mentioned this shop before because they supply quality organic meats and duck fat. Recently I learned that duck fat is the top notch cooking fat for game meats and lamb.  Bill used it to brown the lamb. (My cholesterol and heart be still, please.)

Menu:

Leg of Lamb in herbs and garlic

Fresh Asparagus

Scalloped Potatoes with Heavy Cream

Croissants from William of Sonoma – “Oprah’s favorite”

Notes: Mint Jelly was emerald green, but tasted perfect with the lamb. Despite the teasing about people who insist on mint jelly, there were some diners who grew up eating lamb with mint jelly and loved it. (Me included.)  The asparagus was cooked first and then cooked a few minutes in a lemon butter sauce with fresh mint leaves.  That was really good.

Dessert: fresh strawberries, fresh whipped cream and sponge cake.

Another triumph for the cook was celebrated. We all were very grateful and full.

Invite family and friends to Sunday dinner and enjoy your life.  Funny, I saw a new magazine on the rack in the grocery store this week “Sunday Dinner”.  Hmmm. Is Sunday dinner making a comeback?  (I hope so.)

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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