Filed under FOODIE FRIDAY.
I know I would not make this type of color commitment, but I think this lilac AGA looks like a giant Easter egg, making it perfect for this week’s Foodie Friday. Notice the purple island and soft lavender tones of the back splash and countertop. Wow. You really need to love purple. (For more on purple in decorating, click here.) A vase of yellow daffodils would make things even more bold.
This week’s recipe is something that I tend to make only around this time of year, but it is so delicious (and easy) that I should use it in a more regular rotation. I am lucky to live nearby New York City’s true Little Italy, the Arthur Avenue neighborhood in the Bronx, where legs of lamb always are showcased in the springtime. That is where I will purchase mine this weekend.
Wine Braised Leg of Lamb with Garlic
1 5 3/4 pound bone-in leg of lamb, well trimmed
4 large garlic cloves, minced, divided
3 large heads of garlic, cut horizontally in half
1 bunch fresh thyme (about 1 ounce)
1 750-ml bottle dry white wine (such as Chardonnay)
2 tablespoons butter
Preheat the oven to 475 degrees F. Place lamb in large roasting pan. Rub all over with half of the minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350 degrees F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours, 45 minutes longer.
(Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350 degrees F oven for 30 minutes before continuing. Note: I never tried this.)
Transfer lamb and heads of garlic to a platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium high heat on stovetop. Bring juices to a boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb, spoon jus over lamb and serve.
Recipe and food photo from the March 2005 Bon Appetit magazine.