Yield: 6 Servings
- 1
leg of lamb, about 5 to 7 pounds
- 2
leeks, white part only, cut into 1-inch pieces
- 6
carrots, quartered
- 3
stalks celery, quartered
- 3
onions, quartered
- 3
to 4 cloves garlic, chopped
- 1
1/4 cup dry white wine
- 2
to 3 sprigs fresh thyme
- Salt
and freshly ground black pepper
- 8
to 10 small potatoes, quartered
Put
the lamb into a Dutch oven or large ovenproof casserole. Add the leeks,
carrots, celery, onions, garlic, wine, thyme, salt, pepper and enough
water to just cover the meat. Bring to a boil, cover, then reduce
heat and simmer for 2 hours on top of stove, or cook in a preheated
350° F oven until meat is tender. Check after 1/2 hour, skimming any
foam that has risen to the surface. Add the potatoes 30 minutes before
the end of the cooking time. Remove lamb to a platter. Slice and serve
in broad soup bowls and spoon broth and vegetables around, or slice
and serve with the vegetables alone. Reserve the broth for soup. Serve
with Caper Sauce and Guinness and Malt Wheaten Bread.
CAPER SAUCE
- 2
Tablespoons butter
- 2
Tablespoons flour
- 1
1/4 cups cooking liquid
- 1
Tablespoon heavy cream
- 2
Tablespoons capers, chopped
- 1
teaspoon dried basil
- 1
Tablespoon fresh chopped parsley
- Salt
and freshly ground black pepper
In
a small saucepan over medium heat, melt the butter. Add the flour
and cook for 1 to 2 minutes. Whisk in the cooking liquid, bring to
a boil, then reduce heat and simmer for 5 minutes until liquid begins
to thicken. Stir in the cream, capers, basil, parsley, salt and pepper.
The sauce should have the consistency of thin cream.
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