A while ago, Erin and I collaborated in the kitchen and made the most amazing Braised Lamb Leg. One of the many perks of her job at Better Homes & Gardens as an Associate Food Editor requires her to take her work home with her, literally. The lamb board sent her a huge lamb leg to try, so to our gain, she brought it over and we made a dinner night out of it.
We had this massive lamb leg and started by poking small holes into the top of it.
For added flavor, we peeled a bunch of garlic cloves and inserted them into the holes.
While Erin finished up with inserting all of the garlic cloves, I started slicing up potatoes and onions to go into the roasting pan with the lamb leg. I threw them into a saucier with some salt, pepper, and broth, and brought the broth to a slow simmer.
While we cooked, Joseph photographed and made sure we had something to drink.
Someone has to make sure the cooks are taken care of!
Once the broth was simmering, I added some fresh thyme to the mix.
Erin and I concocted a small batch of special herbs and spices that we would smear all over the lamb leg.
Erin sprinkled the fatty side of the leg first.
Once the top was all covered, she started to rub it in.
...and then turned it over and did the same to the bottom of the leg.
Once it was coated in herbs, we flipped it over and threw it in the roasting pan with the onion & potato mix.
Into the oven it goes!
After a couple of hours, we were ready to serve it up and finally eat!
While the lamb was braising, I made some sides: Kale with Sauteed Mushrooms.
Red Wine Risotto.
And finally.... everything came together :)
The meat was SO tender and flavorful. It was one of the most memorable meals that I have ever had or made. Up next? What we did with the leftover lamb leg.
We had this massive lamb leg and started by poking small holes into the top of it.
For added flavor, we peeled a bunch of garlic cloves and inserted them into the holes.
While Erin finished up with inserting all of the garlic cloves, I started slicing up potatoes and onions to go into the roasting pan with the lamb leg. I threw them into a saucier with some salt, pepper, and broth, and brought the broth to a slow simmer.
While we cooked, Joseph photographed and made sure we had something to drink.
Someone has to make sure the cooks are taken care of!
Once the broth was simmering, I added some fresh thyme to the mix.
Erin and I concocted a small batch of special herbs and spices that we would smear all over the lamb leg.
Erin sprinkled the fatty side of the leg first.
Once the top was all covered, she started to rub it in.
...and then turned it over and did the same to the bottom of the leg.
Once it was coated in herbs, we flipped it over and threw it in the roasting pan with the onion & potato mix.
Into the oven it goes!
After a couple of hours, we were ready to serve it up and finally eat!
While the lamb was braising, I made some sides: Kale with Sauteed Mushrooms.
Red Wine Risotto.
And finally.... everything came together :)
The meat was SO tender and flavorful. It was one of the most memorable meals that I have ever had or made. Up next? What we did with the leftover lamb leg.
I want to do this all over again!
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