Ricetta 20 - Bordeaux lamb - Colette's kitchen delights - by Graziella Martina

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           Bordeaux Lamb
(serves 4)

1  leg of lamb (about 1,5kg in weight)
2  glasses of Bordeaux
100g  lean bacon
2  onions
2  cloves of garlic
2  carrots

2  bay leaves
1  bunch of parsley
1  sprig of thyme
2-3  sage leaves
oil and butter
salt and pepper
Bone the lamb, cut it into small chunks and put them in a large bowl. Pour over the wine, add the finely sliced onions, garlic and carrot, the bay leaves, half of the parsley, the thyme, sage and three tablespoons of oil. Season with salt and pepper. Keep turning the meat for a long time in this marinade, then leave it to marinate for at least 24 hours. When it is time to cook the meat, place in an earthenware pan, 60 grams of butter in little pieces, 2 tablespoons of oil, the meat dripping from the marinade and the bacon cut into strips. Season it again with freshly ground pepper. Add the remaining chopped parsley, then cover it all with the marinade which has been passed through a colander. Place the pan on the heat and let the lamb cook for an hour and a half at a low heat, at first with the lid firmly on, then towards the end of the cooking time, taking the lid off to let the sauce thicken slightly.
    Serve it very hot, in the pot that it has been cooked in.
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