Tuesday, April 10, 2012

Leg of Lamb

We had a great Easter dinner.  Good food, good people (I was going to say "peeps" but thought better of it!) and good conversations.

My son, the inspired cook that he has become, came across a great recipe for leg of lamb.  He tweaked it a bit and it was delish!

Italian Leg Of Lamb

5 pound lamb leg
3 celery stalks; sliced thin
4 carrots; sliced in 1/4 inch circles
1 onion; diced
1/2 fennel bulb; cleaned, cut thin
4 cloves of garlic; chopped
rosemary; a few sprigs
1/4 cup parsley; chopped
1/4 cup pancetta; chopped
28 ounces of diced tomatoes
1/2 cup beef broth
1/2 cup red wine
1/4 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Heat oil, and season lamb with salt and pepper.  Place the lamb in the heated pan and brown on all sides.  Remove. Saute pancetta, celery, carrots, fennel, garlic and carrots for about 5 minutes. Add tomatoes, wine and broth. Sprinkle with rosemary and parsley.  Cover and cook in 350 oven for about 2 hours. Remove and place on heated grill for 5 minutes, 2-2 1/2 minutes on each side.  Let it rest for 5 minutes, then slice.

Place braising liquid and vegetables in blender and puree.  Serve as sauce to accompany meat.

Here was our "Peeps" cocktail with lemonade and champagne; served in a sugar-rimmed glass with a Peep for garnish!  Very fun! (My Peep was a little tipsy!)

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