Recipe by Doreen Randal
If you can get a 'cheap' leg of lamb, that's the best.
Top Review by CG4205756
You can also replace these ingredients with the ones below; 1)replace 3lbs of lamb with 3 legs of lamb with bones 2)add 32 ounces of chicken stock 3)48ounces of water added periodicly throughout the simmering process 4)replace origonal step1 with the following; Cut off MOST meat from the bones (key word most), leaving alittle on the top of each. Cut meat into 2 inch pieces, discarding skin and fat. Peel and chop the onions; peel and slice carrots. 5)replace origonal step4 with the following; Add meat to the pan and cook over a high heat, turning it all the time to brown it on all sides. Put bones of lamb legs into pot. 6)replace origonal step5 with the following; Pour wine into pan, return the vegetables and season mixture with salt and pepper, add the parsley, thyme, marjoram and garlic. Cut the bacon into small pieces and add to the pan. Add chicken stock & 16 ounces of water. 7)replace origonal step6 with the following; Bring to a boil, then reduce to simmer for two hours. As the liquid decreases add the rest of the water periodicly. 8)prep time is 29 minutes for origonal recipe as well as the altered version above. 9)total cook time for origional and altered versions is 2 hrs and 26 minutes.
- 3 lbs boneless lamb
- 3 large onions
- 3 large carrots
- 4 tablespoons oil
- 1⁄4 pint red wine
- salt & pepper
- 1 tablespoon parsley, finely chopped
- 1 sprig thyme
- 1 sprig marjoram
- 2 garlic cloves, crushed
- 2 ounces bacon
Directions See How It's Made
- Cut the meat into 2 inch pieces, discarding any skin and fat. Peel and chop the onions; peel and slice the carrots.
- Heat the oil in a large saucepan and fry the onions 5 minutes, add the carrots and fry 5 minutes longer.
- Remove the vegetables to a plate, draining as much oil as possible back into the pan.
- Add the meat to the pan and cook over a high heat, turning it all the time to brown it on all sides.
- Pour the wine into the pan, return the vegetables and season the mixture with salt and pepper, add the parsley, thyme, marjoram and garlic. Cut the bacon into small pieces and add to the pan.
- Bring to the boil, then simmer for 2 hours.
- Allow to cool, then place in the refrigerator overnight, Next day remove the layer of solidified fat from the top.
- Reheat, check the seasoning, and serve. Serve with mashed potato.
- You may cook this the oven (I usually do). Cook it at 300-325°F about 2 - 2 1/2 hours or until tender.
- It freezes well too.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.