As you know it was a little quite lately on my blog. The reason is I was in Poland for over a week (last time I could travel with my baby still 'inside me' ;) ). Of course, as always when going back to my family home there was a lot of cooking. This time it was my Hubby in the kitchen. We decided to introduce to my parents a lamb. They never ate it - being it not a popular meat in Poland, very hard to get and VERY expensive too - they just didn't have a chance to try it. Hubby decided to cook it in a rather traditional, Irish way - the way that lamb is the best (of course that's only my personal opinion). The only 'not so Irish' was vodka, rather than Guinness, which was drank with it ;) It was served with: first boiled and then fried new potatoes (pealed of course after not before boiling) and carrots - boiled, pealed, cut into thick sticks and fried on butter and a tablespoon of oil. Lamb itself turned out delicious, tender and flavorsome. My parents liked it a lot!
How to make it...
- leg of lamb
- fresh mint, chopped
- fresh rosemary
- few garlic cloves, pealed (we used 6)
- 2 tablespoons plain flour
- 70 ml double cream
- oil of olives (sunflower oil will do too)
- a glass of water
- salt, pepper
Take your leg of lamb and pierce with a sharp knife. Into those 'holes' put small rosemary pieces and whole garlic cloves. Sprinkle with salt and pepper and rub some oil into it, put into the fridge for 2 hours.
Heat some oil on the pan and fry your lamb on all sides, just to 'seal it'. Transform it to a casserole, add a glass of water and cover the dish. Place in the preheated oven in 160 C for about 1 h 40 min. After that time take of the lid and 'bake' for another 30-40 min. Check if your lamb is tender by putting a fork into it. When it's ready take out the meat and (if necessary) take out some of the fat from the top of the juices left after baking. Place your casserole on the stove and reduce the juices slightly. Mix your cream with flour for a paste. Add cream, chopped fresh mint and season to taste. Stir constantly and wait till your sauce thickens. Cut leg of lamb into slices and serve with your choice of veges and sauce.