Braised Leg of Lamb with Garlic
recipe for Braised Leg of Lamb with Garlic has
been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
recipe for roast leg of lamb is one of those reliable
recipes you just know is going to taste great before
you even put it in the oven. The roast lamb looks great
when prepared and when cooked . . . delicious flavours
and aromas! A lovely winter recipe that is also good
cooked in the wood burner.
for Braised Leg of Lamb with Garlic
Large leg of lamb
6 Large garlic cloves cut in half
4 Garlic bulbs
4 Sprigs fresh thyme
70cl bottle white Rioja
Knob of butter
Cracked black pepper
to make Braised Leg of Lamb with Garlic
Place the leg of lamb in a roasting tin and rub all
over with the halved garlic cloves.
the meat and stuff with the remainder of the cloves.
Season the meat with salt and pepper and place your
whole rosemary sprigs across the top of the lamb.
Cut the garlic bulbs horizontally in to two halve
and place around the lamb.
Roast lamb in a pre heated oven for 30 minutes, meanwhile
boil the white Rioja.
Pour the wine around the lamb and continue to roast
on a medium heat for a further 2 hours.
the lamb is done remove from the roasting tin and
place to one side ready to carve. Place the roasting
tin on the hob and bring the juices to the boil, squeeze
the roasted garlic from its skin and discard the rosemary.
Add butter, mix well and boil until slightly thickened.
You now have a fantastic sauce to pour over your carved
Special Spanish Lamb ~ "Cordero Segureno"
Spanish word for lamb is "Cordero" the word
or rather name "Segureno" relates to the
specific breed of the lamb. These sheep, over time
have adapted to the harsh conditions that rural Granada
presents. Although this breed is present in other
Andalucian regions such as Murcia, Almeria and Jaen
the lamb we have used to make this recipe comes from
the village of Orce (Granada)
lamb has been recognised by its award of official
quality and origin and is produced in only 144 municipalities,
Orce being one. Annual production is around 460,000
lambs throughout all of the provinces and this lamb
can be found in almost all family run butchers who
will prepare the cuts in any way you wish. So the
next time you are in Andalucia ask for cordero segureno,
regarded as some of the best lamb in the world.
with permission of Orce