Leg Of Lamb Tasting Like Venison Recipe
Ingredients
| 2-2 1/4-kg. leg of lean mutton or lamb | ||
| Olive oil | 4 Tablespoon | |
| Onion | 1 , sliced | |
| Carrot | 1 , sliced | |
| Celery stick | 1 , sliced | |
| Garlic | 1 Clove (5gm), halved | |
| 3/4 litre robust red wine | ||
| 1 1/2 dl. red wine vinegar | ||
| Salt | 2 Teaspoon | |
| Black peppercorns | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Sprig each rosemary, thyme and parsley | ||
| Juniper berries | 4 , crushed | |
| 1 1/2 dl. strained marinade | ||
| 4 1/2 dl. stock or water | ||
| Flour | 2 Tablespoon (Sauce) | |
| 1 tablespoon redcurrant jelly | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
If you like a gamy flavour this is an interesting and tasty way of dealing with mature lamb or mutton.
Skin the leg of lamb and remove all surplus fat.
To make the marinade, heat the oil and fry the vegetables slowly in a covered saucepan for 5 minutes, without colouring.
Add the wine, vinegar, seasonings, spices and herbs.
Simmer gently for 15 minutes then allow to cool completely.
Place the leg in a deep china, glass or enamelled basin and pour the cold marinade over.
Turn and baste several times a day, for 4 to 5 days at room temperature, or 6 to 7 days in a refrigerator or a winter larder.
To cook, drain the leg well (reserving the marinade), then dry thoroughly with kitchen paper.
Roast in the usual way allowing 30 minutes per lb.
An hour before dishing up, start simmering the strained marinade and stock or water in a covered pan.
After dishing the joint, strain off all but 2 tablespoons of fat from roasting tin, stir in flour and cook, stirring, for 2 minutes until lightly browned.
Stir in marinade and stock and the redcurrant jelly.
Boil up and simmer for 5 minutes.
Check seasoning and serve with the joint.
Vegetables that go well with this dish are braised celery or chicory, or red cabbage ' with chestnuts.
Any leftovers are excellent cold, with an orange and watercress salad.
Skin the leg of lamb and remove all surplus fat.
To make the marinade, heat the oil and fry the vegetables slowly in a covered saucepan for 5 minutes, without colouring.
Add the wine, vinegar, seasonings, spices and herbs.
Simmer gently for 15 minutes then allow to cool completely.
Place the leg in a deep china, glass or enamelled basin and pour the cold marinade over.
Turn and baste several times a day, for 4 to 5 days at room temperature, or 6 to 7 days in a refrigerator or a winter larder.
To cook, drain the leg well (reserving the marinade), then dry thoroughly with kitchen paper.
Roast in the usual way allowing 30 minutes per lb.
An hour before dishing up, start simmering the strained marinade and stock or water in a covered pan.
After dishing the joint, strain off all but 2 tablespoons of fat from roasting tin, stir in flour and cook, stirring, for 2 minutes until lightly browned.
Stir in marinade and stock and the redcurrant jelly.
Boil up and simmer for 5 minutes.
Check seasoning and serve with the joint.
Vegetables that go well with this dish are braised celery or chicory, or red cabbage ' with chestnuts.
Any leftovers are excellent cold, with an orange and watercress salad.
Chef
