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TENDER LEG OF LAMB WITH CHOCOLATE |
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This leg of lamb, cooked very slowly and served with a simmered brown sauce, is as tender as stewed fruit, and the mashed potatoes served with the dish make it even smoother. Indonesian Makassar, with its strong, dark character, enhances the dish's warm spicy note and hint of chocolate. It brings out the wild taste of the meat, which is compensated by the sweetness of the sauce. The mashed potatoes round out the character of Indonesian Makassar, and this highly aromatic alliance evokes the savors of buttered toast.
Opulence and warmth of the encounter.
For 10 people
Preparation: 24 hours
2 legs of lamb (1.5 kg each)
10 cl peanut oil
3 Tablespoons flour
100 g crushed cacao beans
For the marinade:
4 minced carrots
2 minced onions
1 stalk celery
½ bulb of garlic
1 large bouquet garni
(thyme, bay leaf, parsley)
1 teaspoon peppercorns
handful of rock salt
1 teaspoon freshly ground pepper
For the caramel
100 g sugar
10 cl vinegar |
- Bone the legs of lamb and trim carefully, removing all the white fat and membranes, then tie with string like a roast.
- Make the marinade. Place the ingredients in a pan, bring to a boil and then let cool.
- Place the legs of lamb in a large recipient, cover with the completely cooled marinade and let set in a cool place for 12 hours.
- Drain the legs of lamb and then sear them on all sides in very hot oil.
Sprinkle lightly with flour, add the cacao beans and place in a very hot oven until the flour browns (about 10 minutes).
- Place both legs of lamb in a pot and pour the marinade over them. Bring to a boil and let cook for 6 to 7 hours over a very low flame, skimming often.
- Remove the legs of lamb and strain the sauce. Set aside.
- Untie the lamb and let cool slightly. Place each leg of lamb on a sheet of plastic wrap, pulling the meat apart slightly. Roll into a loaf, let cool and then slice.
- Make the caramel. Place the sugar and vinegar in a saucepan, bring to a boil and cook until it becomes a brown caramel. Pour this caramel into the sauce and mix well.
- Salt and pepper to taste.
- Pour the boiling hot sauce over the lamb slices, reheat thoroughly and serve in a soup plate covered with sauce.
- Serve very hot.
- Good, buttery mashed potatoes go perfectly with this dish.
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