Spiced Braised Leg of Lamb
What goes better with lamb than vibrant spices, such as coriander, cumin and curry? Here Lecerf presents one of his most popular dishes, a leg of lamb that is braised ever so slowly with a little stock in the oven until it is very tender.
Directions
Serve with braised seasonal mixed vegetables, such as carrots, leeks, shallots and potatoes.
- Preheat the oven to 250°. In a small bowl, combine the garlic with the thyme, cumin seeds, rosemary, curry, salt, ground cumin and coriander, coriander seeds and white pepper. Cut 16 slits, each about 1 inch long by 1 inch deep and spaced 1 inch apart, in the meat. Rub the spice mixture all over the lamb, working it into the slits. Set aside any spice mixture that does not adhere.
- In a medium flameproof casserole, heat the oil. Add the lamb and lightly brown it on all sides over moderate heat, about 2 minutes per side. Add the stock and any remaining spice mixture. Cover with a sheet of buttered wax paper and a lid. Braise the lamb in the oven for 3 hours, or until very tender. Check the meat from time to time and baste as necessary to prevent it from drying out.
- Transfer the lamb to a carving board. Strain the cooking juices through a fine sieve; skim the fat.
- Transfer the juices to a gravy boat. Thickly slice the lamb and serve with the juices.
Wine Recommendation: With all these spices, you need a bold red, such as Philippe and Michele Laurent's velvety Domaine Gramenon Côtes-du-Rhône.
Eric Lecerf, Food & Wine Magazine
Copyright © American Express Publishing Corporation. All Rights Reserved
THE PERFECT ACCOMPANIMENT TO THIS RECIPE
Espresso Roast