Lamb Leg and Broccoli in Red Wine
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Lamb contains less fat. Some of the fat is removed in the grilling process. With broccoli and carrot served, this dish contains more vegetables and less meat.
Ingredients (Serve 4):
Lamb Leg | 180 gm |
Broccoli | 150 gm |
Carrot | 10 slices |
Seasonings for Lamb Leg:
Assorted Herbs | some |
Celery (shredded) | 20 gm |
Carrot (shredded) | 20 gm |
Onion (shredded) | 20 gm |
Coarse Black Pepper | 12 pieces |
Ginger | 3 slices |
Minced Garlic | 1 teaspoon |
Canola oil | 1 teaspoon |
Salt | 1/4 teaspoon |
Sugar | 1/3 teaspoon |
Ground White Pepper | 1/6 teaspoon |
Wine | 2 teaspoons |
Cooking Method:
1. | Rinse lamb leg. Marinate with Seasonings and put inside the refrigerator for overnight. Set aside. |
2. | Pan-fry the four sides of lamb leg. Roast in an oven over medium heat for 25 minutes then slice the meat. Slightly pan-fry the two sides of meat. |
3. | Rinse broccoli and cut into small florets. Slice carrot and cut into heart shape. Then blanch the sliced carrot and set aside. |
4. | Arrange broccoli florets along the edge of a plate. Place the heart-shaped carrot slices at the side of the plate as garnish. |
5. | Put sliced lamb leg in the middle of the broccoli florets. Pour in red wine sauce and serve (the sauce can also be separately served). |
Red Wine Sauce
Canola oil | 2 teaspoons |
Minced Garlic | 40 gm |
Onion (diced) | 60 gm |
Red Bell Pepper (diced) | 60 gm |
Green Bell Pepper (diced) | 60 gm |
Tomato Paste | 50 gm |
Assorted Herbs | 1 teaspoon |
Red Wine | 100 ml |
Broth | 300 ml |
Starch Water | mix 1 tablespoon of starch with 50 ml of water |
Seasonings:
Salt | 1 teaspoon |
Sugar | 2 teaspoons |
Ground White Pepper | 1/6 teaspoon |
Cooking Method:
1. | Heat oil in a wok, sauté minced garlic and diced onion, red and green bell peppers. Add tomato paste. Continue sauté by adding assorted herbs and red wine. |
2. | Add broth, salt, sugar and white pepper and sauté till done. Thicken with starch water. Done. |
This recipe is provided by Club Chelsea.