Fairway's Paddle of Lamb

Sara, Dan and Mitchel visit one lucky LX viewer to surprise her with a home-cooked meal.

Paddle of Lamb
Feeds 4-5 people

1 Paddle of lamb
18 new potatoes, cut in half
8 cloves garlic, whole
6 medium size turnips
5 sprigs thyme
4 cups veal stock, chicken stock or water
3 tablespoons olive oil
2 cloves garlic thinly sliced
1 bunch carrots, cut in 1/3
1 bunch leeks, roots cut off
1 bottle dry white wine
1 sprig rosemary
1/2 lb pearl onions, peeled
salt to taste
pepper to taste

Cooking Instructions
Stud lamb with thinly sliced garlic, the more studding the better.  Season lamb with salt, pepper and 3 sprigs of thyme.

In a heavy pan add olive oil and heat to medium.  Place lamb in fat side down for 20-25 minutes.  Turn over and brown for 10 more minutes.  Add vegetables, 2 sprigs of thyme, 8 garlic cloves, rosemary and wine.  Turn heat up to high and cook for 5 minutes.  Add veal stock and bring to a simmer.  Cover with lid and place in a 350 degree oven for 2 hours.

Take the pan out of the oven remove cover and roast at 400 degrees for 20 more minutes.  Take the lamb out of the pan and place on a cutting board with a well.  Let rest.  Skim any fat off of the top of the stock and place back on the stove over a medium high heat.  Reduce stock by half for 15-20 minutes.

Carve the lamb and serve with the vegetables, sauce and ciabatta.

Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.

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