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My recipe

Leg of lamb in wine sauce and fruits

You can use any meat for this recipe – lean pork, mutton, beef ribs. If you take other meat than the one mentioned in the recipe, make sure you adjust the time for cooking. The dish is not only very tasty, but also has a health benefit for people with low index of red cells.

Leg of lamb in wine sauce and fruits

  • 2 legs of lamb (600 g)
  • 2 garlic cloves
  • 150 ml red wine
  • 1 sprig (4 in) rosemary
  • 2 sprigs thyme
  • Black pepper, sea salt
  • Chop the herbs, slice the garlic, mix with salt and pepper and rub the blend into the meat
  • Transfer the meat into a bowl, pour in the wine and leave for 1 hour in the fridge
  • 1 large apple (200 g) Fuji, Granny Smith
  • 100 g dried apricots
  • 100 g raisins
  • 200 ml red dry wine (Rioja, Ribero del Duero)
  • 100 ml dessert wine (Pedro Ximenez)
  • 2 - 3 medium-sized shallots, sliced
  • 2 garlic cloves, sliced
  • 1 bay leaf
  • 2 tbsp drawn butter
  • Salt, black pepper
  • 1 - 2 tsp brown sugar
  • Soak the raisins and apricots in 100 ml dessert wine
  • Take the meat out, tap dry with the kitchen towels
  • In a pan heat 1 tbsp of drawn butter, add garlic, shallot and fry the meat from both sides until nice and golden
  • Sprinkle the meat with the sugar and fry for 1 more min
  • Add in the wine, bring to the boil, add salt, pepper and bay leaf, reduce the heat, cover with the lid and braise for 40-45 min (until ready)
  • Peel and cork the apples, dice into 1 inch pieces
  • In a pan heat 1 tbsp of drawn butter, add the apple and fry it until golden stirring from time to time, add the apricots, raisins and cook for 1 more min stirring
  • Take the meat out and keep warm. Drain the wine in which the meat was cooking, discard the garlic, onion and bay leaf. Add in the sweet wine (the one in which you soaked the fruits), bring to the boil and reduce by 1/3
  • Arrange the meat on the plate, garnish with fruits, pour the sauce over
  • Serve with couscous or white rice

As I mentioned before the time, needed for the meat, depends on which meat you take, the pork would need lesser time than beef or lamb. The meat I had, was cooking for quite a time, so I had to add a bit more wine to it. The sauce could be served separately.