Simple Braised Lamb | Gluten Free Fix

Simple Braised Lamb | Gluten Free Fix

Simple Braised Lamb

• olive oil, for searing
• 5 lb leg of lamb
• salt and pepper
• 2 medium onions, julienned
• 12 cloves garlic, roughly chopped
• 1 cup red wine
• 1 cup chicken stock
• 3 sprigs fresh rosemary

1. Heat dutch oven and drizzle with olive oil.
2. Season lamb with salt and pepper and sear on both sides about 4 minutes.  Remove from pan.
3. Add onions and garlic and cook until fragrant.
4. Deglaze pan with red wine, scraping up any bits on the pan using a wooden spoon.
5. Add broth and rosemary.
6. Place lamb back in the liquid and bring to a boil. 
7. Cover and simmer for 3-4 hrs, until fork tender.  Turning meat once every hour.
8. Serve with braising liquid over Cauliflower Mash or potatoes.

Serves 8-10 people.

 

Kebab (Souvlaki Cyprus style)

Cyprus style Souvlaki is very easy to do and very tasty. By having control of your charcoal you can have an excellent hot appetizer or a full meal. Souvlaki in Cyprus is made with either pork or lamb. Lamb meat is tastier and more nutritious. Part of the tastiness and success is using some of the lamb’s tail fat which is placed on the skewer among the meat. When the fat starts melting will give the meat a nice aroma and prevent it from drying out.

Ingredients:

Lamb or Pork
Tomatoes & Cucumbers
Lamb’s tail fat
Salt & pepper

Finely chopped onion
Fresh lemon
Finely chopped parsley
Greek pita bread


Yogurt dip (talaturi) or Tzatziki



Cut lamb and tail fat in small pieces, about an inch in cubes. Put on skewers and in between the meat add some tail fat. Cook on low heat charcoal until fat is melted and the meat is nice and cooked. Season it with salt and pepper as it cooks and almost at the end.

Place souvlaki in a dish, sprinkle with chopped onions and chopped parsley, garnish on the side with chopped tomato, cucumber, fresh cut lemon, yogurt dip (talaturi) or tzatziki, pita bread cooked on charcoal and bon appétit!