This entry has no prose — see the raw data below.
Braised Lamb
RecipeHFp. 1642014
Raw data
{
"diet": "X",
"name": "Braised Lamb",
"page": 164,
"type": "Uncommon Cuisine",
"fluff": {
"__prop": "recipeFluff",
"entries": [
"This rustic recipe for braised lamb is inspired by the culinary traditions of the Minmax half-orcs, a reclusive tribe that hails from the outskirts of Vaasa in the desolate Cold Lands of northeast Faerûn. They are known for extreme proficiency in combat, but mediocrity (or less) in just about everything else. Although several orc elders live among Minmax people serving as healers, shamans, and storytellers, the clan, led by the fearsome and wise Kalatuur Minmax, has embraced an atypical approach to food and politics. Similarly, their palate ranges greatly, from subtler human fare such as fish, cheese, and bread to the orcish desire for big-game meat. But this schism yields unexpected culinary benefits, including a profound approach to meat preparation that meshes distinct orcish flavors with human techniques. The Minmax clan prides itself on its battle prowess equally as much as this lamb braise, unparalleled in texture and flavor."
]
},
"__prop": "recipe",
"serves": {
"max": 6,
"min": 4
},
"source": "HF",
"hasFluff": true,
"miscTags": [
"alcohol"
],
"noteCook": [
"A boneless leg of lamb can take up to 30 minutes to trim. Because the leg includes muscles of varying thickness, use a sharp boning knife to cut slits in the meat and then pound the whole leg to even the thickness before rolling and tying it."
],
"dishTypes": [
"entree"
],
"ingredients": [
{
"type": "ingredient",
"entry": "{=amount1/v} tablespoons olive oil",
"amount1": 1.5
},
{
"type": "ingredient",
"entry": "{=amount1/v} garlic cloves, finely chopped",
"amount1": 15
},
{
"type": "ingredient",
"entry": "{=amount1/v} tablespoons finely chopped fresh thyme",
"amount1": 1.5
},
{
"type": "ingredient",
"entry": "{=amount1/v} tablespoon finely chopped fresh rosemary",
"amount1": 1
},
{
"type": "ingredient",
"entry": "{=amount1/v} pounds butterflied boneless leg of lamb, untied and netting discarded, if necessary",
"amount1": 3.5
},
"Kosher salt and freshly ground black pepper",
{
"type": "ingredient",
"entry": "{=amount1/v} teaspoons neutral-tasting oil, such as vegetable, canola, safflower, or grapeseed",
"amount1": 2
},
{
"type": "ingredient",
"entry": "{=amount1/v} cup dry vermouth",
"amount1": 0.5
},
{
"type": "ingredient",
"entry": "{=amount1/v} pounds (about {=amount2/v} cups) frozen pearl onions, thawed, drained, and blotted dry",
"amount1": 1.5,
"amount2": 5
},
{
"type": "ingredient",
"entry": "{=amount1/v} teaspoons light brown sugar",
"amount1": 2
},
{
"type": "ingredient",
"entry": "{=amount1/v} tablespoons unsalted butter",
"amount1": 3
},
{
"type": "ingredient",
"entry": "{=amount1/v} teaspoon fresh lemon juice",
"amount1": 1
},
{
"type": "ingredient",
"entry": "{=amount1/v} cup chopped fresh mint",
"amount1": 0.25
}
],
"instructions": [
"In a small nonstick skillet over medium heat, mix the olive oil, garlic, thyme, and rosemary and cook, stirring, until it just begins to sizzle, 3 to 4 minutes. Scrape the mixture into a small bowl (you should have about ⅓ cup); remove 1½ tablespoons of the mixture and reserve separately.",
"With a sharp, thin-bladed (boning) knife, trim the fat, gristle, and silverskin from both the exterior and interior of the lamb. With the tip of the knife, make cuts in the larger muscles to help them flatten; cover the meat with plastic wrap and pound it to as even a thickness as possible. With the tip of the knife, lightly score the interior side of the meat with ¼-inch-deep cuts about 1 inch apart in a crosshatch pattern. Rub the greater quantity of the garlic-herb mixture over the scored surface, leaving a 1-inch border around the edges; sprinkle evenly with 1½ teaspoons salt and 1 teaspoon pepper. Roll the meat into a neat, compact cylinder, tucking in any loose bits and flaps as you go, and tie with kitchen twine at 1½-inch intervals, as well as once or twice lengthwise. Set the lamb aside at room temperature to rest for 1 hour.",
"Preheat the oven to 400°F with a rack in the middle of the oven. Dry the lamb with paper towels and generously sprinkle it all over with salt and pepper.",
"In a large ovenproof skillet over medium-high heat, warm the oil until shimmering. Add the lamb and brown well on all sides, turning it once every 3 minutes, for about 12 minutes. Transfer the skillet to the oven and roast until the center of the meat registers 120° to 125°F for medium-rare (or 130° to 135°F for medium to medium-well) on an instant-read thermometer, about 40 minutes.",
"Transfer the lamb to a carving board, cover loosely with foil, and let rest for about 15 minutes (the internal temperature will increase while the meat rests).",
"Meanwhile, taking care with the screaming-hot skillet, set it over medium-high heat. Add the vermouth and bring to a simmer, stirring and scraping the bottom of the skillet to loosen and dissolve any sticking bits. Add the pearl onions and ¾ teaspoon salt, return to a simmer, cover, and cook, stirring occasionally, for 5 minutes. Add the brown sugar and reserved garlic-herb mixture, stir to incorporate, and continue simmering, uncovered, until the onions are fully tender and the liquid in the pan is reduced to about 1 tablespoon, about 4 minutes more.",
"Remove the skillet from the heat, add the butter, and stir to melt and incorporate it. Add the lemon juice and pepper to taste and stir to incorporate. Taste and adjust the seasoning with additional salt, if necessary. Add most of the mint and stir to distribute.",
"Remove the twine, slice the lamb, and arrange on a warmed serving platter. Transfer the mint mixture to the platter with the lamb or into its own serving bowl, sprinkle with the remaining mint, and serve at once."
],
"allergenGroups": [
"sulphites",
"milk"
],
"_fullIngredients": [
{
"type": "ingredient",
"entry": "1½ tablespoons olive oil",
"amount1": 1.5
},
{
"type": "ingredient",
"entry": "15 garlic cloves, finely chopped",
"amount1": 15
},
{
"type": "ingredient",
"entry": "1½ tablespoons finely chopped fresh thyme",
"amount1": 1.5
},
{
"type": "ingredient",
"entry": "1 tablespoon finely chopped fresh rosemary",
"amount1": 1
},
{
"type": "ingredient",
"entry": "3½ pounds butterflied boneless leg of lamb, untied and netting discarded, if necessary",
"amount1": 3.5
},
"Kosher salt and freshly ground black pepper",
{
"type": "ingredient",
"entry": "2 teaspoons neutral-tasting oil, such as vegetable, canola, safflower, or grapeseed",
"amount1": 2
},
{
"type": "ingredient",
"entry": "½ cup dry vermouth",
"amount1": 0.5
},
{
"type": "ingredient",
"entry": "1½ pounds (about 5 cups) frozen pearl onions, thawed, drained, and blotted dry",
"amount1": 1.5,
"amount2": 5
},
{
"type": "ingredient",
"entry": "2 teaspoons light brown sugar",
"amount1": 2
},
{
"type": "ingredient",
"entry": "3 tablespoons unsalted butter",
"amount1": 3
},
{
"type": "ingredient",
"entry": "1 teaspoon fresh lemon juice",
"amount1": 1
},
{
"type": "ingredient",
"entry": "¼ cup chopped fresh mint",
"amount1": 0.25
}
]
}