Means Lamb You Can Eat With A Spoon Recipes

Steps:

• Cut most of the fat from the lamb.
• Sprinkle with salt and pepper.
• Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes.
• Or you can brown in the oven in a roasting pan on high heat.
• preheat oven to 325°.
• Remove browned lamb& set aside.
• Sauté onion, shallots and garlic ( with pancetta, if used) until caramelized-about 20 minutes.
• Remove with a slotted spoon and set aside.
• Discard fat in pan.
• Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits.
• Add herbs,tomato paste and reserved vegetables to pan.
• Return lamb, fat side up, to the pot.
• If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat.
• Cover tightly and bake until done, basting often to keep the lamb from becoming dry.
• As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent.
• The dish is done when the lamb falls off the bone in pieces when prodded with a fork - this takes about 45 minutes to 1 hour per pound (lb) (metric = 1 hour per 450 g).
• (after browning).
• Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg).
• Remove the lamb to a platter.
• Cover with heavy foil to keep warm.
• Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick.
• Correct the seasoning and serve as a sauce over the lamb and vegetables.
• SERVING SUGGESTIONS: Serve with Potato & Root Vegetable Mash or Roasted Vegetables.

Steps:

• Heat oven to 325 degrees. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 3 lamb chops and brown on both sides, about 4 minutes a side. Remove chops to a roasting pan big enough to hold all the lamb; they can be fitted in snugly.
• Pour off any fat from skillet and deglaze with 1/4 cup red wine, scraping up browned bits. Pour over chops in roasting pan. Wipe skillet clean with paper towels and repeat with remaining 3 chops.
• Sprinkle cumin over lamb in roasting pan. Add garlic, carrot, onion, remaining 2 cups wine and enough water to reach halfway up chops. Cover with two sheets of aluminum foil and seal tightly. Braise in oven 2 1/2 hours, until falling off bone.
• Remove lamb from pan and strain juices into a bowl. Reserve carrots and discard remaining solids. Refrigerate braising liquid until fat rises to surface and can be skimmed off and discarded, at least 1 hour or up to 2 days. (Lamb and carrots can be refrigerated separately.)
• In a skillet big enough to hold lamb, simmer liquid until reduced by about half and thickened but not syrupy. Stir in pomegranate molasses and butter and season with salt and pepper. Squeeze in one lemon half. Taste and add more lemon and salt, if necessary. Reheat lamb and carrots in sauce over low heat, turning occasionally, for 10 minutes. Serve, sprinkled with mint, if desired.