Back in october last year, while strolling around in Hakaniemen kauppahalli, we noticed that Reinin liha butcher had legs of organic lamb from Ahvenanmaa. This lamb is absolutely superb, full of flavors and super tender. And so we bought 3 legs of around 1.3kg each, vacuumed and deep froze them in prevision of future meals.
Now, being defrosted, the meat has been stuffed with small piece of garlic all around, rubbed in olive oil, sprinkled with salt & black pepper, and put on a bed of chopped onions, carrots, celery and garlic cloves.
After approx. the first 40mim. of cooking, a liter of hot water is added, then the baking dish is covered with foil paper, and back to the oven for an hour (temp. 175). Alternatively, you can add a bottle of white or red wine instead of water.
After that hour, the foil paper is removed, the lamb juice is filtered, onions and potatoes are added, and back to the oven for approx. 45min. At the end of the cooking, a persillade (mix of chopped parsley and garlic) is added to the sauce, as well as a couple a table spoons of extra virgin olive oil, and extra sea salt and black pepper.
The lamb is perfectly baked. Crispy on the outside, moist and juicy in the inside, melting in the mouth. This is truly yummi.
A bottle of Valduero 6 Años Reserva Premium 2012 from the Ribera del Duero completes the meal. (bought in Alko)
As for dessert, a scoop of dark chocolate ice cream swims in a sauce made of bitter orange jam and Cointreau liquor. (the ice cream is "Pirkka vegan". Not vegan ourselves but have to say, best dark choco ice cream you're likely to found in shops. Really taste great.)
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