This feast was inspired by one of the last meals we ate in Greece after living there for the last 6 months. Rich and unctuous slow braised leg of lamb is paired with meltingly tender leek confit and silky sweet potato puree. This combination of textures and flavors makes for a luxurious feast that is surprisingly simple to prepare. Perfect for gracing your holiday table or any occasion that you want to treat yourself and those you love.
Earlier this year, the American Lamb Board asked me to create three lamb recipes inspired by the influence that Greek culture has had on my life and my cooking. Lamb is a staple meat in our kitchen. When you eat American Lamb you support family ranchers that are raising meat with respect for their land and their animals. The first two recipes I created can be found on www.americanlamb.com (recipe one & recipe two). To say that I saved my best recipe for last would be an understatement. This slow braised leg of lamb with leek confit and sweet potato puree is a feast that will haunt your memory in the best way imaginable.
SLOW BRAISED LEG OF LAMB
The most important ingredient in this slow braised leg of lamb recipe is: time. In Greek culture, lamb is most typically eaten well done, but not in a dry or overcooked manner. Lamb is a very revered meat in the Greek culture, so it is always cooked with the utmost care. For this recipe, we sear the leg of lamb that has been studded with garlic cloves until golden brown. We then bathe it in a bath of fruity white wine, stock and fresh rosemary. The lamb slowly braises in this aromatic liquid for the next 4-5 hours. Yielding a tender, juicy and savory main course ideal for any special occasion.
With their sweet, oniony flavor and tender, melty texture leeks are one of the most important cool season ingredients in Greek kitchens. For this feast, leeks get slow cooked together with lots of olive oil, garlic and fresh thyme. The end result is a simple but delectable side dish that compliments the slow braised leg of lamb and sweet potato puree wonderfully.
SWEET POTATO PUREE
Utterly simple, but surprisingly luxurious. Sweet potato puree consists of just steamed sweet potatoes, butter, salt & freshly grated nutmeg. To serve, spread a portion of sweet potato puree on a warm plate, top with braised lamb and leek confit.
To me, this slow braised leg of lamb feast is perfect for the winter holiday season. Serve with a warm, crusty loaf of bread (may I suggest my no-knead olive loaf) and a crisp mixed green salad for a well rounded feast.
This post was sponsored by the American Lamb Board – thank you for supporting the businesses that support Ful-filled. As always, all thoughts and opinions are my own.Print