braised leg of lamb in enamel pot

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rhmahoney

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Feb 9, 2005
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Report on the 2nd use of my new enameled iron 4.5 qt pot.

Trader Joe's has an incredibly good boneless leg of lamb with a rosemary marinade in the freezer case. Salt content is tolerable, too.

1. brown roast on all sides.
2. pour off all the oil and discard.
3. layer in the vegies on bottom of pan
Here is where I made a mistake... too many vegies... lid was an inch above the pan! I used tiny potatos, fennel bulb, celery, onions, carrots, jalapeno, garlic-8 cloves, 1 bottle of 2 buck chuck cabernet, 2 cups water, bau leaves, parsley more rosemary

4. simmer for 60-75 min. Center was medium rare to Ned's delight and I was happy with the well done end.

Result was scrumptious.

Tomorrow, I will have to add more starch, as the juices did not thicken much.
 

Tom

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Jan 13, 2005
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Russ,

Lamb is one of my favorite foods. I'll pass your comments along to the chef.
 

Ned

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Feb 1, 2005
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USA
Indeed, chef Russ made us a delicious last supper in Suprise.
 

DougJ

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Mar 7, 2005
Posts
549
Ned said:
Indeed, chef Russ made us a delicious last supper in Suprise.

Well, Ned, not to be macabre, but I didn't know you were that close to death's door. ;)

Doug
 

Ned

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Feb 1, 2005
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Nah, just the last supper in Surprise.  Tonight we eat in Camp Verde :)
 

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