Lamb Leg and Broccoli in Red Wine

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Lamb Leg and Broccoli in Red Wine
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 Leg180 gm
Broccoli150 gm
Carrot10 slices
Seasonings for Lamb Leg:
Assorted Herbssome
Celery (shredded)20 gm
Carrot (shredded)20 gm
Onion (shredded)20 gm
Coarse Black Pepper12 pieces
Ginger3 slices
Minced Garlic1 teaspoon
Canola oil1 teaspoon
Salt1/4 teaspoon
Sugar1/3 teaspoon
Ground White Pepper1/6 teaspoon
Wine2 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 oil2 teaspoons
Minced Garlic40 gm
Onion (diced)60 gm
Red Bell Pepper (diced)60 gm
Green Bell Pepper (diced)60 gm
Tomato Paste50 gm
Assorted Herbs1 teaspoon
Red Wine100 ml
Broth300 ml
Starch Watermix 1 tablespoon of starch with 50 ml of water
Salt1 teaspoon
Sugar2 teaspoons
Ground White Pepper1/6 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.