Hello, Fall! Welcome. I really mean it. My pressure cooker and slow cooker are ready for soups and stews. Bring on the root vegetables, squash and bread baking! So with that said, I present to you my first offering of a delicious way to prepare lamb. I know, I know.... some of you don't like lamb. Neither does my husband. Stick with me, and I will show you how my husband changed his mind.
Sear the lamb, on really high heat with olive oil. Set the lamb aside.
Oooh... falling off the bone!
Remove the lamb, the herbs and drain the liquid...
Push the garlic through a sieve, for more flavor. Discard everything else. Reduce the liquid until thick-- about 15 minutes. Time to serve! Add the sauce over the lamb, and serve with the beans.
Did four hours do the trick?
You bet! Tender! No, that's not a spoon. But that would have worked, too.
VERDICT: The lamb was tender and flavorful. The braising liquid had plenty of flavor, just the right notes of garlic, without being overpowering. I'm glad that I added an onion, because the broth had plenty of flavor. The beans..oh, the beans! This is French comfort food that served 8 people. Um, only we are only three in the family. Suffice it to say that this was delicious the next day. I had to fight over it with my boys, who loved it.
The printable recipe is at the bottom of this post. Thanks Ina Garten!