Friday, March 9, 2012

Roasted Leg of Milk Fed Lamb with Glazed Root Vegetables & Best Swiss Chard

                                                 4 Portion

Roasted Leg of Milk Fed Lamb:


1 bottom quarter of a young milk fed lamb (sirloin, hip, leg and shank together) 
3 onions 
3 cloves garlic 
1 bottle of dry white whine
1 bunch of rosemary 
10 peppercorns 
Salt and pepper 
Canola oil
4 extra lamb bones (or Veal) 


  • Take the leg and with a cleaver, chop through the spine bone and the main leg bone (while keeping the leg intact) in 4-5 equal spots. The idea is to chop through the bone when it is raw so that when it is cooked, you can just cut the meat, and the whole piece comes with it. (You can also tell the butcher to do this for you.) 
  • Peel the onions and garlic and rough chop.
  • Take a large wide roasting pan and heat it on high. Roast the bones in the canola oil until they are golden brown, then remove. Then in the same pan, roast the whole leg on both sides, until it is golden brown on both sides and remove. 
  • Add the onions and garlic and “deglaze” with their juices and caramelize. After they are cooked and the pan starts to brown again, add the wine and bring to the boil. Then add the bones, leg and rosemary. 
  • Making sure the rosemary is under the leg and the liquid is about 1⁄3-1⁄2 the way up the leg. You can adjust the level with the water.
  • Place the roasting pan in the oven and bake on 170C -375F for about 1.5 hours. Basting every 10 mins or so, and turning the leg over at least 4 times in the cooking process. When a fork slides in the meat easily, remove from the oven. Let cool on the side. 
  • Then strain out the juices from the pan. Discard the solids, and put the liquid back on the stove and reduce till thick. Here you can add a tablespoon of optional butter or serve it natural.
  • Warm the leg and carve it into the pieces already cut from the cleaver, and serve it with the jus.
  • If you want to make a stew, just add more vegetables like carrots, parsnips, or turnips and do the same procedure on the stove top in a pot, covering the lamb leg with liquid.

Glazed Root Vegetables & Best Swiss Chard


5 large carrots 
Or Parsnips, turnips, celery root(1 piece), beets or salsify (The method is the same, you could do all these vegetables separate, then in the end when glazing) 
1 Bunch Swiss Chard 
2 Tablespoons butter


  • Peel and cut the carrots into 1/2 inch pieces on an angle. Put in a pot and cover them with cold water. 
  • Add 3 T ablespoons sugar and 1 T ablespoon salt. Bring to a simmer and cook until tender. 8 min +/-. Put pot in sink and run cold water in pot until the vegetables are cold. Strain and keep on side.
  • In a pot, heat 3 tables spoons water to a boil and add 2 tablespoons of cold butter and whisk vigorously until butter is incorporated evenly in the liquid. Add the carrots and cook for 5 mins in glaze until warm. 
  • If you run out of liquid and it looks like it will get too dry, add 3 more tablespoons water and bring to a boil. Serve immediately. 
  • Swiss Chard Cut the green from the stems. Chop the green into large pieces, and the stems chop into small batons. In a pot put 2 quarts of water and 1/4 cup of salt and bring to a boil. 
  • The water should be salty like the sea. Put the stems in for 1 minute, then add the green and cook for 30 seconds.  
  • Strain and cool in the strainer with lots of cold water. In a sauté pan, brown 2 tables spoons of butter and add the Swiss chard and heat for 2 minutes, or until hot. Finish with Black pepper and small pinch of salt.

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