AE NATURAL MEATS    

 

All of the recipes that we will be sharing have been prepared and enjoyed right here in our own kitchen, using only AE Natural Meats.  These are the winners according to our family and friends.

We believe the success of a recipe begins with the quality of its ingredients.

This slow cooked, savoury, fall off the bone tender recipe from Eating Well Magazine is a crowd pleaser.  The flavour is enhanced by our own grass fed lamb.

INGREDIENTS

1    6- POUND BONE IN LEG OF LAMB, TRIMMED                             1  HEAD OF GARLIC, cloves separated and peeled

2    TABLESPOONS OLIVE OIL (NOT EXTRA VIRGIN)                       5  BAY LEAVES, preferably fresh

2    TEASPOONS KOSHER SALT                                                         4  SPRIGS FRESH ROSEMARY

1/2 TEASPOON FRESHLY GROUND PEPPER, or more to taste        4  SPRIGS FRESH THYME

2    LEMONS, HALVED                                                                          4  CUPS REDUCED-SODIUM CHICKEN BROTH

1    BOTTLE (750ML) DRY WHITE WINE (again quality matters)

2    MEDIUM LEEKS SLICED, white and light green parts only

1. Preheat oven to 300 degrees F, also can be cooked slowly on the BBQ

2. Rub lamb with oil and season with salt and pepper. Place a large roasting pan over two burners on medium-high heat.  Add lamb and cook, turning occasionally, until browned on all sides, 10 to 12 minutes.  After about 5 minutes, add lemons and cook, cut-side down, until well browned, transfer to a plate to cool.

3. When the lamb is browned, squeeze the juice from the lemons over it. Add the juiced lemons to the pan along with wine, leeks, garlic, bay leaves, rosemary and thyme. Tightly cover the pan with foil.

4. Roast the lamb for 3 hours, turning over every hour or so. *Uncover the pan carefully when you check the roast - the escaping steam can cause a nasty burn*

5. After 3 hours, turn the lamb over once again. Add broth to the pan, stirring to combine with the vegetables, herbs and liquid. Cover with foil and continue roasting, turning and basting the lamb every hour or so, for 4 hours more.

6.  After 7 hours of cooking, transfer the lamb to a warmed platter and tent with the foil to keep warm. The lamb will be practically falling off the bone at this point.

7.  Place the roasting pan over 2 burners on medium-high heat. Bring to a boil; reduce the heat and simmer for 10 minutes while the lamb rests. Strain the cooking liquid into a bowl, pressing on the solids (discard the solids for compositing) Season the jus with pepper, if desired, and serve with the lamb.

                                                                                        ENJOY