Braised Leg of Lamb and Potatoes with Gravy

Seriously Delicious. I mean, seriously. This was SO good. I’ve only just started eating lamb because I didn’t think that I liked it. Boy was I wrong.  I cannot say enough good things about this meal. Good enough to be a special occasion meal but certainly a weekend meal. I made it on a Thursday but it’s pretty special so in retrospect I would have done it on a Saturday. But anyhow, it was gooood. And I cooked the potatoes in the same braiser and they were fantastic. Plus it was only one dish I had to use. After that, I just made a quick gravy with red wine that really added to the flavor of the whole dish.  It sounds more complicated than it really is.

So, if you haven’t had a lamb roast before or in a while then this is worth the splurge. I just had it in my freezer because it came in my bulk meat box that I got from the farm. That’s where I get most of my meat, and it’s rockin’.

So this was easier than I thought it would be. I pretty much just used the same things that I would use to make a regular beef roast (also delish) but put it on the lamb instead.

For the lamb:

About a 2 pd. leg of lamb with the bone (it’s ok if it doesn’t have the bone but you will decrease cooking time)

4 cloves of garlic

About 1/4 cup red wine

About 3-4 tbls. red wine vinegar

About 3 tbls. good quality olive oil ( I always use extra virgin)

Salt and Pepper

1 tbls. butter

1 tbls. loosely packed chopped fresh rosemary and thyme, leaves only

1/2 yellow onion

1 tbls. butter

Dutch oven or a cast iron braiser like I used. (if you have neither, it’s ok you can just use a roaster. I only had a makeshift roaster for years. The cooking time will be slightly more though)

I got a cast iron braiser for Christmas and it really makes a difference. It makes roast’s more tender and seems to take less time to cook and locks in the flavor more. Defiantly worth it if you can snag one.

For the potatoes:

3-4 medium size russet potatoes

2ish tsp of each fresh rosemary and thyme

1/2 yellow onion sliced

garlic salt and pepper

1 tbl. butter

Do the potatoes first. Just slice them into about 2 inch pieces leaving the skin on. Now mix the potatoes with everything but the butter and set aside to put into the cooking dish after you’ve browned the lamb.

So, now your gonna want to take a deep breath and get excited because it’s gonna be good! Next, preheat the oven to 375 degrees. I got this going pretty late so if you have more time then you can bump it down to around 325. Took me an hour to cook it at that temp. for medium well.

Next preheat your braiser or dutch oven. (regular skillet if you have neither) and melt some butter in it. Your going to brown the meat first.  Rinse the lamb and pat dry. This helps it to brown nicely Now, take the lamb and salt and pepper it generously.

Then take all other ingredients and blend them together in a food processor until well incorporated. Alternately you can just chop the onions and garlic finely and mix with the other ingredients.  Now just take everything and rub it all over the roast and just dump the rest of it on top.

Now it’s time to brown it. Put it in your hot braiser or whatever your using with the melted butter and brown it on all sides.

Once it browned take the cut up seasoned potatoes arrange them on one side of the braiser and top with a few small pieces of butter. Put the lid on it and stick that bad boy in the oven. Set your timer for about 45 mins. and chill out for a bit.

Now, I cooked it to about medium-well which was around 160 on a meat thermometer. This lamb was so tender that it didn’t matter all that much. Normally I like meat at around medium but this worked fine. Medium rare would be around 130.

So, after the 45 is up take it out. And brace yourself because that cast ir0n is HEAVY. Check the meat and see if it needs more time to cook and if so then spread the potatoes around the meat and plop it back in there. It took another 15 mins at 400 to get it done for us. But I had 3 hungry kids to feed so I bumped up the temp. Still good. But if you have the time then don’t up the heat. This worked for us because the pastured meat is significantly more tender then grain fed and the cast iron keeps it more tender too I think.  Normally, you cook roasts low and slow but I was impatient.

Ok, so once your meat is done to how you like it remove it from the pot and let it rest before slicing it thin.  At least 10 mins to lock in all the juices.

Take the potatoes and onions put them in a serving dish.

Pretty huh? Now stop staring and put the thing you cooked it in over medium heat on the stove for the gravy.

Ok, gravy time! (If your making it)

You need:

1/2 cup chicken broth

1/4 water

1/4 or more red wine

1 large tbls corn starch

salt and pepper

You want to start by reducing the drippings by simmering it over med. heat for a min. or so and stir the whole time. Now add the broth and let it simmer a little more.  Now add the water and wine and simmer some more while you stir  it. About 3 mins.

Now take the corn starch and mix it with a small amount of cold water. Once it resembles a bit of a paste add it to the gravy and incorporate thoroughly. Let it simmer some more until you reach the desired consistency.

You may need to add more liquid or more corn starch mixture to get it just right. It’s a bit of a knack to get down gravy. Once your satisfied remove it from the heat and pour it in a gravy boat or whatever you have.

Now slice that meat up if you haven’t already and serve it with the potatoes and a veggie dish. I made green beans with tomatoes to go with it.  Don’t forget the gravy!


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