December 2002

Braised Leg Of Lamb Steak With Orange And Mint.

This dish is both easy to prepare but can also be done in advance. I started with:

A five to six ounce gigot or leg of lamb steak. This is sealed in a hot pan with a little salt and pepper. Remove from the pan. Into the same pan add some onion, garlic carrot and celery. Cook gently for a few minutes then add an aniseed star, the juice and rind of an orange and the stalks from a bunch of mint. Slowly simmer to blend the flavours and lift any from the pan. Once the volume has reduced by about one third add a little demi glace (or gravy). This can either be home made, in a sachet ready made or even made from powder or granules.

Place the lamb steaks is an oven proof dish, just cover with the cooking liquid, then a sheet of grease proof paper and a lid. Cook in a moderately hot oven for one to one and a half hours or until the lamb is tender.

Remove the lamb and keep warm to one side. Pass the cooking liquid through a sieve to remove all the bits and pieces. Leave to stand for a few minutes. This will allow the sauce to settle. At this point if there is any fat is the sauce it will rise to the top and can be skimmed off. Check the seasoning and consistency of the sauce. Both can be improved again by reducing the sauce over a good heat. When happy serve over the lamb then garnish with the zest of an orange and some finely shredded mint.

Here it has been served with roasted potatoes and a selection of vegetables, which of course can be any and as many as you choose.