Wednesday, June 19, 2013

Braised Leg of Lamb with Morel, Trumpet and Shiitake Mushrooms

It has been a while since I braised lamb. I had a vision of braising a leg of lamb with variety of mushrooms. So few weekends back I did exactly that. Here is my recipe.


1.5 lb of deboned leg of lamb
10 morel mushrooms
2 trumpet mushrooms
10 shiitake mushrooms
Hot water
1 large onion, half mooned
1 carrot, peeled and cubed
Olive Oil
Salt and Pepper
1 tablespoon of fresh finely chopped thyme and few sprigs


1. Preheat oven to 375F. Generously rub the leg of lamb with 2 tablespoons of olive oil, fresh thyme. Salt and pepper to taste. Sear in a pan on all sides. I used medium heat. Set aside.

2. In a different pan on medium heat saute mushrooms and onions with 1 tablespoon of olive oil for about 10 minutes stirring from time to time. Salt and pepper to taste.

3. In a large ovenproof pot combine mushrooms, onions, carrots, lamb and few sprigs of fresh thyme. Pour hot water, just enough to almost cover the lamb. Bring to a boil. Cover with a lid and transfer into the oven. Let braise for about 2.5-3 hours. Check after 1 hour to make sure there is enough liquid and lamb is not burning. Turn the lamb over. Amount of liquid will reduce with cooking but there should be some left. To make the sauce richer use beef stock instead of water. Serve with potatoes.

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