3 small zucchinisaltBraised leg of lamb
To give you even more pleasure in cookingwith Flor de Sal d'Es Trenc, from now on we will regularlypresent here new recipes with the different highest quality sea salts from ourSalinas.
Today's recipe: Braised leg of lamb.
Have fun cooking!
Preparation time approx. 40 minutes
Cooking time: just under 4 hours
Per serving 522 kcal, protein: 69.4 g, fat: 17.3 g,carbohydrates: 9.0 g
Ingredients for 6 servings:
2-3 garlic cloves
1 red chili pepper
1 bunch of parsley
1/2 bunch of Mediterranean herbs
1 leg of lamb (approx. 2.8 kg, have the butcher removethe top garlic and chop coarsely)
Flor de Sal d’Es Trenc Olivas Negras
coarse pepper from the mill
3 tablespoons olive oil
300 ml dry red wine (e.g. Pessac-Léognan deHaut Bailly 2016)
400 ml broth
3 juniper berries
2 bay leaves
1 large eggplant
3 small zucchini
possibly some dark sauce thickener
Step 1: Prepare
Peel onions and garlic. Cut onions into wedges, garlicinto thin slices. Cut chili pepper in half lengthwise, clean, rinse and cutinto fine strips. Rinse herbs, shake dry. Tie everything into a bunchexcept for a few sprigs for garnish. Rinse the leg of lamb, dab thoroughly withkitchen paper and parcel. To do this, insert a long pointed knifeunder the skin and tendons and cut them thinly horizontally. Rub the meatvigorously with Flor de Sal d'Es Trenc Olivas Negrasand pepper.
Step 2: Sauté and bring to the boil
Heat the olive oil in a large casserole and sear theleg of lamb thoroughly on all sides. Finally, fry the onions, garlic and chili.Put everything in a greasy pan and cover the leg of lamb with aluminum foil.Pour red wine and broth. Add the bones, juniper, bay leaves and the bunch ofherbs, bring to the boil and simmer for about 3 hours over low to mediumheat.
Step 3: Cooking and serving
Prepare vegetables. Slice eggplant, sprinkle with saltand let sit for about 10 minutes. Slice zucchini and cut tomatoes into eighths.Remove aluminum foil and bones and cook for another 45 minutes. Pat theeggplants dry and cut in half. Add about 25 minutes before end of cooking time,adding zucchini and tomatoes 10-15 minutes before. Remove leg of lamb andvegetables from stew stock and arrange. Bring the stew stock to a boil, thickenslightly if necessary. Season with Flor deSal d'Es Trenc Olivas Negras and coarse pepper. Serveseparately.