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Cooking with Lodge Cast Iron- Winter Pinot Noir Lamb Leg

From stovetop to oven, the Lodge Cast Iron Dutch Oven is a one-pot wonder, resulting in gorgeous, tender meat, cooked to perfection.

Cooking with Lodge Cast Iron- Winter Pinot Noir Lamb Leg

Recipe by Al Brown
Serves 6

1.5 kg lamb leg, de-boned
⅓ cup canola oil
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
4 garlic cloves, roughly chopped
1 sprig rosemary
1 sprig thyme
1 bay leaf
2 cups pinot noir
2 cups chicken stock
2 tbsp butter
2 tbsp flour
4 cups button mushrooms,
quartered
¼ cup olive oil
¼ cup flat-leaf parsley, roughly
chopped, to serve
creamy mashed potato, to serve
crusty bread, to serve

Preheat oven to 160°C. Season lamb liberally with salt and freshly ground black pepper. Place a Lodge Dutch Oven on high heat on stovetop. Add oil, then sear lamb for 5-10 minutes each side until golden.

Remove lamb from the Lodge Dutch Oven and turn heat down to medium.

Add onion, carrot, celery and garlic. Sauté for 10 minutes until caramelised.

Add in the lamb along with rosemary, thyme, bay leaf, pinot noir and chicken stock. Return to a simmer, then cover and place in the oven for 2½ hours. The lamb is ready when it pulls apart effortlessly.

Remove from the oven and rest for 20 minutes.

Gently remove lamb from the dish and set aside. Strain the braising liquid through a sieve resting over a bowl. Discard veges and aromatics.

Return the Lodge Dutch Oven to a medium heat on the stovetop.

Add butter and flour and whisk together, then slowly add the strained stock, little by little, continuously whisking to create a lump-free gravy.

Once all the stock is whisked back in, simmer gravy for 5 minutes to thicken and cook out the flour.

In a separate skillet, sauté the mushrooms with olive oil and a little seasoning, then pour into the thickened gravy.

Fork off large chunks of lamb leg and gently stir through the gravy until just combined.

Reheat lamb on the stovetop or in the oven until heated through. Remove from heat and stir in chopped parsley.

Serve lamb over mash, with buttered crusty bread to mop up the gravy and green salad on the side as a refresher.

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