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Low FODMAP Braised leg of lamb

This tender and delicious dish is perfect for the fall
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Dinner
Cuisine: French
Keyword: Lamb
Servings: 2 Servings
Cost: $$

Ingredients

Lamb

  • 2 Lamb Legs 300G each
  • 1,5 Low FODMAP Stock cube beef/vegetable
  • 2 Medium Carrots
  • 450 ml water
  • 3 tbsp Tomato Puree
  • 2 sprigs Fresh Oregano Or Dried
  • 250 ml Red Wine
  • 1 stick celery maybe?
  • 2 tbsp Olive oil garlic flavoured if desired
  • pinch salt and pepper

Mashed Potatoes

  • 400 grams Potaotes
  • 50 ml milk
  • 50 ml cream
  • 25 grams butter

Instructions

Vegetable prep

  • Start by peeling the carrots. Then finely chop celery and the carrots into 5mm cubes. The finer, the better as it helps cook into the sauce.
  • Peel the potatoes and cut them into smaller evenly sized chunks, about 2cm in size. Put them in a pot of cold water to prevent browning. Set aside for later.

Cooking

  • Grab a cast iron pot and heat over medium heat. Add 1 tablespoon of oil.
  • Pat the lamb dry and season with a little bit of salt and pepper.
  • Sear the lamb in the oil until nicely golden on all sides. Should take 2-3 minutes in total.
  • Take the lamb out and if needed add another tablespoon of oil. Add in the celery and carrots, fry for about 5 minutes until slightly softened and the celery started going translucent.
  • At this point you add in the tomato puree and let it fry with the vegetables for 1 minute to take the raw taste out of it.
  • Add in the red wine and deglaze the bottom of the pan. Make sure to scrape off any bits that may have stuck to the bottom. Leave the wine to reduce for 3 minutes.
  • Add in the stock, water and the herbs. Return the lamb legs to the pot, they should be covered about 2/3 of the way up. If not then add a little bit more water and stock until the correct level.
  • Turn the heat down to medium low and cover with a lid. Let simmer gently for about 2 hours flipping the meat over after about 1 hour has passed for even cooking.
  • The lamb is ready when the meat is coming off the bone. Be careful when you take it out of the pot.
  • At this point you should check if the sauce has the desired thickness. If it is a little bit too thin you can turn the heat up and cook it without a lid for a few minutes to boil off some water. If it is too thick you can add a splash more water to thin it down, adjust seasoning accordingly.

Mashed Potatoes

  • Bring the potatoes from before to a boil in some salted water. Let them boil for about 20 minutes or until they are easily pierced with a fork.
  • In a separate saucepan, or bowl in the microwave, heat up the milk, cream and butter until warm but not boiling.
  • Drain the potatoes and return them to a pot, mash them with a potato masher. Or press them with a potato ricer.
  • Tip in the warm milk mixture, add a few good pinches of salt and a little freshly cracked black pepper. Mix well with a spoon or spatula, taste and adjust seasoning to desired level.

Serving

  • Add a spoon of the mashed potatoes to a plate or bowl, place the lamb leg on top of the mash and spoon over as much of the sauce as you want. Optionally top with a little bit of fresh herbs and a drizzle of truffle flavoured olive oil.