Lamb Supreme

A Lamb that will blow your mind with all flavours.

• Difficulty: Medium
• Category: Dinner, Healthy Recipes, Lamb Recipe, Life Style Recipes, Light Dinners, Lunch, Tea Time
• Cuisine: African, Boere Kos, Mediterranean, South African
• Cooking Method: Braai / BBQ, Out Doors, Oven, Stove Top

Ingredients

INGREDIENTS:

• 2 kg Leg of lamb
• 50 g Butter or Margarine
• 350 ml Dry White Wine
• 1/2 Clove Garlic ((Crushed))
• 15 ml Fresh Parsley ((Chopped))
• 250 ml Lamb or Beef Stock
• 450 g Baby Potatoes ((Peeled))
• 350 g Baby Carrots ((Peeled))
• 8 Small Onions ((Peeled and Blanched))
• 18 Button Mushrooms ((Washed))
• 30 ml Cake Flour
• 150 ml Whipped Cream
• 15 ml Fresh Parsley ((Chopped))
• 5 ml Oregano

Instructions

METHOD:

1. 1. Into a large casserole dish, place the lamb and butter. Cover with a lid and over a low heat brown the meat slightly. Shake the pan from time to time.
2. 2. Pour the wine over the meat and simmer (uncovered) until reduced to 1/3.
3. 3. Add the Garlic, Parsley and stock, cover and cook in a Pre-Heated oven 180 degrees for 1 1/2 Hours.
4. 4. Add potatoes and carrots to the meat and continue cooking for 20 minutes.
5. 5. Add the Onions and Mushrooms and cook for futher 10 minutes. Strain the liquid from the casserole into a sauce pan.
6. 6. Return the meat and veggies to the oven and bring heat down to 100 degrees.
7. 7. Skim the fat from the cooking liquid. Whisk the flour into the cooking liquid and return to the heat. Bring to a boil and stir all the time while simmering for another 3 minutes.
8. 8. Add the whipped cream and oregano, set a side and warm up.
9. 9. Remove the Meat and Vegetables from the oven and tranfer the lamb onto a carving board.
10. 10. After carving meat place it on a warm dish up plate and arrange nicely and pour the sauce over.

Recipe Notes