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Blue Ruin Lamb




Source of Recipe


Chef2Chef


List of Ingredients




1 2.5kg Leg of Lamb

5 heads of garlic, cloves separated and peeled

4 large sprigs of fresh thyme, leaves and flowers picked off, woody parts ditched

¼ cup butter

6 juniper berries

2/3-cup good claret

¼ cup gin, plus another tablespoon in reserve

½ cup good chicken or lamb stock

Salt and pepper to season



Recipe



In a Dutch oven, melt the butter and brown the lamb on all sides. Flambé with the ¼ cup of gin. When the flame dies, add the whole peeled garlic cloves, wine, stock, berries and thyme. Season with salt and freshly ground black pepper. Place the lid on the dish and bake at 120 degrees C for 5 hours, turning twice. Carefully remove lamb from oven, set aside to rest while you make the sauce.

Blitz the liquid remaining in Dutch oven in a blender, strain through a chinois, add reserved tablespoon of gin, and adjust seasoning. The garlic is the thickening agent, and the long slow cooking will have changed the garlic from odorous to sweet. Warm the sauce carefully, adding a good tablespoon of butter before serving. Mashed potatoes and green string beans are a must with this dish.