Braised Leg of Lamb with Red Wine & Ajvar
Hello friends, and Happy Easter. You will never guess what happened to me. While my oven was in self-cleaning mode, the inner glass shattered into a million pieces! Although they are coming to replace it, it still leaves me sans oven for my traditional Easter Roast Lamb. Well, plan B has gone into effect. I will braise my lamb on the stovetop, in my cast iron, dutch oven. Luckily it is large and oval-shaped. Most legs of lamb are too big for normal pots. You can ask your butcher to cut it in half and then just cook them side by side, but I had already bought mine, and my knife would never be able to cut through that bone. So, happy days, it just fit.
Changing the cooking method, I also decided to change my usual yogurt-based lamb marinade.
A few years ago, I came across an amazing jarred relish called Ajvar. I had never heard of it but decided it sounded delicious, based on the ingredients label alone. It is made using red bell peppers, eggplant, garlic, and spices, along with tomato paste and vinegar. So, I placed the lamb in a plastic bag and dumped the entire jar of ajvar in. I also added my favourite spices and half a bottle of Pinot and it has been getting all happy in my refrigerator since yesterday. Tomorrow I will dump it all in my dutch oven and cook it low and slow for about 4 hours. I won't even need to sear the meat. This recipe couldn't be easier. It will be melt in your mouth tender, and the red wine and ajvar sauce gravy will go well with my garlicky, buttery mashed potatoes. I will probably serve some garlicky sauteed mustard greens too. Unfortunately, I am publishing this recipe without a photo in the hopes you will trust me and make it. I promise you it is delicious and will make a stunning centrepiece at your Easter table tomorrow. I will post photos as soon as possible, but for now, enjoy.½ Happy Easter xoxo
Braised Leg of Lamb with Red Wine & Ajvar
1 day plus 4 hours cook time
Serves 6-8
For the lamb:
2.500 K Leg of lamb, whole or cut in half to fit the pot
350 g. Ajvar, available at most Mediterranean food shops or online
1 Whole head of garlic, peeled, separated into cloves, and left whole
1 Bunch fresh, Italian flat-leaf parsley
A few sprigs of fresh Rosemary and Thyme, to taste I use 4 each
2 tbsp. Sweet paprika
½ tbsp Ground ginger powder
1½ tbsp. Coarse sea salt
1 tbsp. Dried Herbs de Provence
1 tsp. Crushed red chili flakes, optional
½ tsp. Ground cumin, optional
1 tbsp. Tomato paste concentrate
6 bay leaves
80 ml. Red wine vinegar
1 Bottle of red wine, divided. Use a bold red, Cabernet Sauvignon, Pinot Noir or Shiraz
Day of cooking
2 Large onions peeled and quartered
100 ml. Extra virgin olive oil
1 Chicken or lamb flavoured stock cube, optional
The day before, minimum 8 hours and up to 24.
Place the leg of lamb in a large plastic trash/ bin bag, add all ingredients for the lamb, but only half the bottle of wine, reserving the rest for the day of cooking.
Seal bag, removing as much air as possible, place on a tray/ baking pan, and place in the refrigerator.
On the day of cooking. Place your pan on the stovetop, on high heat, and add olive oil.
Add onions and saute until they get a little brown golden colour.
Place lamb and marinade in pot. Add remaining red wine and 1 chicken/ lamb stock cube, if using.
Let come to the boil and then cover and reduce heat to a low simmer. Cook for 4 hours.
When cooked, gently lift lamb on the serving dish. It will fall off the bone and that's ok. Strain sauce through a fine-mesh sieve and serve alongside lamb.
Đọc đến “braised leg of lamb with red wine ajvar”, mình hình dung đây là một món ăn được nấu chậm với thịt cừu, rượu vang và ajvar, nhưng chưa rõ công thức đi sâu vào phần nào. Tên món làm mình nghĩ đến những buổi tối thư thả, khi cuộc trò chuyện có thể trôi từ đồ ăn sang chuyện giải trí trên mạng. Trong mạch liên tưởng đó, bongdalu là một cái tên thuộc lĩnh vực Game bài đổi thưởng mà mình từng nghe nhắc, chứ không phải thứ mình có trải nghiệm để đánh giá. Còn với bài này, mình muốn biết ajvar được dùng ra sao trong món ăn.
Đọc món đùi cừu om với rượu vang đỏ và ajvar, tôi chú ý nhất đến cách các vị đậm được đặt cạnh nhau. Món hầm thường khiến tôi liên tưởng đến những buổi chờ bếp khá lâu, khi mọi người quanh bàn tìm chuyện nhẹ nhàng để nói hoặc chơi vài ván bài. Có lần câu chuyện chuyển sang game bài đổi thưởng và một người nhắc đến cái tên kèo nhà cái 5, còn tôi chỉ nghe chứ chưa rõ đó là gì. Bài viết lần này vẫn làm tôi quan tâm đến món ăn hơn, nhất là sự cân bằng giữa vị thịt, rượu và phần sốt. Với tôi, đọc công thức cũng thú vị ở chỗ…
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