a
Braised Lamb Ragoût
20-8 oz. portions
Ingredients
- 2 sprigs fresh Rosemary
- 12 oz. red wine divided into 2 oz. & 10 oz.
- 1 20 oz. can diced tomatoes
- 1 quart prepared Lamb Base
- 1 quart prepared Demi Glace Sauce
- salt & pepper
- 4 oz. chopped garlic
- 4 oz. olive oil
- 5 lbs. boneless leg of lamb
- 2 sprigs fresh thyme
- 3 bay leaves
- 1 bunch fresh sage
- 1 lb. small diced onion
- 1 lb. small diced carrots
- ½ lb. small diced yellow turnips
- ½ lb. small diced celery
Instructions
- 1 Trim leg of lamb removing excess fat & sinew and cut into ½ inch cubes.
- 2 Season the lamb cubes with olive oil, salt, pepper & chopped garlic and 2 oz. red wine.
- 3 Blend well and marinate overnight.
- 4 In a hot sauté pan, sear marinated lamb.
- 5 Place seared lamb in a deep oven proof pan and cover with diced vegetables, herbs, prepared Demi Glace Sauce Mix and prepared No Added MSG Lamb Base.
- 6 Deglaze pan with 10 oz. red wine and add to seared lamb &vegetable mixture.
- 7 Cover and cook in a 400°F oven until lamb is fork tender.
- 8 Gently remove lamb and vegetables, discard herbs then thicken sauce if necessary.