Frisian Leg of Lamb
Friese Lamsbout
1kg (2lb 4oz) Leg of Lamb
600ml (1 pint) Red Wine
110g (4oz) Butter
2 Shallots
1 Onion
1 Large Carrot
3 tbsp Vinegar
3 tbsp Raisins
2 tbsp Flour
1 tbsp Juniper Berries
1 tbsp Fresh Ginger
Marjoram
Rosemary
Thyme
Salt and Pepper
Peel and finely chop the shallots and mix with the marjoram, rosemary, thyme, salt and pepper.
Rub the mixure all over the meat.
Peel and chop slice the onion and carrot, mix with the wine and bruised juniper berries.
Pour over the lamb, allow to marinate in the refridgerator for 24 hours, turning occasionally.
Remove the lamb from the marinade and dry with kitchen paper.
Strain the marinade and discard the vegetables.
Heat the butter in a heavy bottomed pan and sear the meat on all sides.
Reduce the heat, cover and cook for 50 minutes or until tender.
Remove from the lamb and keep warm.
Wash the raisins and finely chop the ginger.
Whisk the flour into the cooking juices and gradually add the marinade, raisins and ginger.
Continue cooking for a few minutes until the sauce has thickened, adjust the seasoning.
Serve with potatoes and seasonal green vegetables.
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