Recipe by The Flying Chef
Legs of lamb are on special at the store at the moment, with 10 CHF off a kilo, so well worth enjoying at that price. They were selling them on the bone and off, I bought a de-boned leg of about 900g of meat. I served this with buttery mushrooms, celeriac and carrot and braised onions. I do usually make this with baby onions, but I could not find any, and I went to 2 stores, so I gave up in the end and bought shallots instead, worked fine and tasted fine but it is better with baby onions. I made this for myself, hubby and son and thought there would be left overs, but they ate all the meat, I think they were just being a bit piggy as this should have served 4 easily. So serving size depends on what kind of appetites you are cooking for, if like my men they are quite big eaters, I would serve some potato with this, either mash or some nice roast ones, you could even make stuffing balls. If you have read any of my recent posts lately you will have read that my hubby and I are trying not to eat to many carbs in th evening, hence I didn't make any with ours.
- 1 tablespoon olive oil
- 1 onion, sliced thinly
- 3 garlic cloves, crushed
- 900 g leg of lamb, boned
- 1 cup dry white wine
- 3 sprigs fresh rosemary
- 10 sprigs fresh thyme
- 1 teaspoon mustard seeds
- 1 1⁄2 cups water
- 2 teaspoons beef stock
- 1 kg celeriac, sliced
- 2 medium carrots, cut into strips, 5mm approx
- 100 ml cream
- 2 tablespoons cornflour
- 1⁄4 cup grainy mustard
- 2 tablespoons fresh parsley, chopped finely
- 2 tablespoons olive oil
- 400 g baby onions
- 1⁄2 cup dry white wine
- 1⁄2 cup beef stock
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 400 g mixed mushrooms, chopped and sliced (Anything you like swiss brown, oyster, shiitake, enoki, chantrelles etc...)
- 50 -70 g herbed butter
Directions See How It's Made
- Add lamb to a heated pan and cook, until, browned all over, remove, set to one side. Heat olive oil in same pan add onion and garlic, cook, stirring, until onion is soft, return lamb.
- Add wine, herbs, seeds, stock and water, simmer covered, 1 hour.
- Add celeriac, simmer covered, for further 20-30 minutes until lamb and celeriac are tender, add carrots about 15 minutes before lamb is finished, carrots will just be cooked, add with celeriac if you prefer your carrots quite tender.
- Remove lamb, celeriac and carrot cover and keep warm. Strain liquid into a smaller pan, add cream, simmer uncovered, 5 minutes. Blend a little water with the cornflour, add to sauce, stir until mixture boils and thickens.
- Serve lamb sliced with celeriac, carrot, sauce, buttery mushrooms, braised onions and sprinkle with parsley.
- Braised Onions.
- Heat oil in a pan, add onions, cook, stirring, about 10 minutes or until onions are browned.
- Add wine, stock, vinegar and sugar, simmer covered, 30 minutes, remove lid simmer uncovered a further 10 minutes or until almost all the liquid has evaporated.
- Buttery Mushrooms.
- Melt butter in a pan add mushrooms, cook, stirring occasionaly until mushrooms are tender and cooked as desired. (I say this as I like to brown mine a little.).
- To Serve: Slice lamb and arrange on a serving platter plate with vegetables, onions and mushrooms. Pour a little sauce over the lamb sprinkle with parsley and serve the extra sauce in a gravy boat on the side.