Calla Lily Recipes 食谱篇 - 小羊腿蕃茄酱 (LAMB IN TOMATO SAUCE)

小羊腿蕃茄酱 (LAMB IN TOMATO SAUCE)

Ingredients :-

100g butter

300g carrots, chopped finely

400g onions, chopped finely

100g celery, chopped finely

10g tinned anchovies

50g plain flour

5g salt

3g pepper

2.5kg whole leg of lamb

300g tomato sauce

3 litres water

200g garlic

5g fresh rosemary sprigs (or 2g dried)

1. Preheat oven to 180° C.

2. Melt butter in a big casserole pan over medium fire. Add chopped vegetables and anchovies and saute gently, stirring. Cook for about 15 mins. Turn off fire.

3. Season flour with salt and pepper. Sprinkle flour mixture over leg of lamb.

4. Meanwhile, heat 1 tablespoon of oil in a saucepan over medium to high fire. Sear or brown meat for about 2 mins on each side. This seals in juices so meat remains tender. Transfer lamb to a big casserole or saucepan.

5. In saucepan, add tomato paste to leftover oil (from the lamb). Stir until the oil is well mixed with the tomato paste.

6. Add water and turn up fire to bring to a boil. Allow the liquid to simmer until it reduces to half the quantity.

7. Pour tomato liquid over meat and vegetables in the casserole dish.

8. Cut top off whole head of garlic, so the inside of cloves is exposed. Place in casserole with lamb, cut side up. Sprinkle fresh rosemary over whole leg of lamb.

9. Put on a tight-fitting lid (or cover pan tightly with tin foil). Place in the oven and cook for 2½ to 3 hours - the meat should be very tender and virtually falling off the bone. Season to taste. The cooked garlic cloves can be eaten too, as they'll be very soft and creamy.