Lamb You Can Eat With A Spoon Recipes

MEAN'S LAMB YOU CAN EAT WITH A SPOON

Steps:

• Cut most of the fat from the lamb.
• Sprinkle with salt and pepper.
• Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes.
• Or you can brown in the oven in a roasting pan on high heat.
• preheat oven to 325°.
• Remove browned lamb& set aside.
• Sauté onion, shallots and garlic ( with pancetta, if used) until caramelized-about 20 minutes.
• Remove with a slotted spoon and set aside.
• Discard fat in pan.
• Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits.
• Add herbs,tomato paste and reserved vegetables to pan.
• Return lamb, fat side up, to the pot.
• If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat.
• Cover tightly and bake until done, basting often to keep the lamb from becoming dry.
• As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent.
• The dish is done when the lamb falls off the bone in pieces when prodded with a fork - this takes about 45 minutes to 1 hour per pound (lb) (metric = 1 hour per 450 g).
• (after browning).
• Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg).
• Remove the lamb to a platter.
• Cover with heavy foil to keep warm.
• Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick.
• Correct the seasoning and serve as a sauce over the lamb and vegetables.
• SERVING SUGGESTIONS: Serve with Potato & Root Vegetable Mash or Roasted Vegetables.

LAMB YOU CAN EAT WITH A SPOON

Steps:

• 1/ Cut most of the fat from the lamb. 2/ Sprinkle with salt and pepper. 3/ Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes. 4/Or you can brown in the oven in a roasting pan on high heat. 5/preheat oven to 325°. 6/ Remove browned lamb& set aside. 7/ Sauté onion, shallots and garlic ( with pancetta, if used) until caramelized-about 20 minutes. 8/Remove with a slotted spoon and set aside. 9/ Discard fat in pan. 10/ Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits. 11/ Add herbs,tomato paste and reserved vegetables to pan. 12/ Return lamb, fat side up, to the pot. 13/ If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat. 14/ Cover tightly and bake until done, basting often to keep the lamb from becoming dry. 15/ As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent. 16/ The dish is done when the lamb falls off the bone in pieces when prodded with a fork - this takes about 45 minutes to 1 hour per pound (lb) (metric = 1 hour per 450 g). 17/ (after browning). 18/ Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg). 19/ Remove the lamb to a platter. 20/ Cover with heavy foil to keep warm. 21/ Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick. 22/ Correct the seasoning and serve as a sauce over the lamb and vegetables.