This one is appetizing and I am sure you would not want to miss it any day. Full of gravy and the flavor enhanced with red wine, this makes a perfect dish for anyone who is a diehard fan of non-vegetarian food. The main flavor of the recipe comes from red wine, marinated lamb and the lamb stock. The recipe consumes time and is a bit difficult therefore try it when you have all the time. Till then go through the recipe and try to keep the guidelines into the mind till you next prepare the recipe. Do share your experience here.
Preparation Time – 15 Minutes
Cooking Time – 1 Hour And 30 Minutes
Total Time Taken For The Recipe – 1 Hour And 45 Minutes
Level – Difficult
Ingredients Needed To Prepare The Entire Recipe:
Sliced garlic clove – 4
Olive oil – 5 teaspoon
Good sprigs thyme – 8
Leg of lamb – 2 kg
Red wine – ½ bottle
Red onion, cut into 6 wedges – 3
Balsamic vinegar – 2 teaspoon
Zest from – 1 lemon
Hot lamb stock – 1 lb.
Direction To Prepare The Recipe:
Suing a small knife, cut the leg of lamb into small slices and place a slice of garlic on each. Take a large freezer bag and add ½ portion of thyme, lemon zest, wine, black pepper and 3 teaspoon of olive oil into it. Add lamb pieces into the bag and tie the bag tightly.
Place the bag into the refrigerator and allow to stay there for approximately 4 hours or preferably overnight.
Set the oven at 220 degree Celsius. Take a roasting tin and add all the thyme into it. Take the lamb out of the bag and place on top of the thyme it the roasting tin. Allow to roast the two for about 20 minutes and then toss the onions into it. Drizzle some oil and then reduce the setting to 190 degree Celsius. Roast the ingredients for about 15 minutes more.
In the meantime, you may strain the marinade into a pan and add the lamb stock to it. Boil the mixture until it gets reduced by 2/3 part. Place aside for some time. If you don’t have time, it can be prepared a day before or few hours ago however the meat must have marinated for about 4 hours.
Now check the lamb, it must be ready by now. Take the pieces out and place on resting board. The pieces must be wrapped into a foil to keep it warm. Add onions into a bowl. Place a roasting tin on low heat and add some balsamic vinegar to it. Add stock to it and remove all the meaty bits from the bottom. Pour it into a jug containing along with the gravy.
Now comes the bean part. Into a roasting tin, add about 2 teaspoon of oil. Add tomatoes and rosemary and allow to fry the two for some 1 minutes or until you can smell a fine aroma. Keep on stirring in between. Add beans, and red onions. Stir and then follow up with a final splash of stock. Allow these ingredients to get warm for some time. Finally season it and add the last pinch of parsley. Stir again few seconds before removing from heat.
Finally serve into a platter with the lamb pieces. If you want, you may add your own garnishing ingredients for enhanced taste.