Rosemary and Garlic infused Lamb

When foodies celebrate their 18^th anniversary (like Azfar and I did recently), the only sure thing is a celebration with good eats. We cooked for each other. I chose Rosemary and Garlic infused Lamb, while he dished out Scallops and Lobster. Surf and turf magic!

When I look back now to the first meal I ever cooked for him, I smile. The memory evokes frantic calls to him while he was at work to figure out ratios and recipes. Lots of trial and error. Plenty of failure! Even though I’ve improved considerably (hopefully, this is not over-stated!), a boneless leg of lamb is still an ambitious endeavor!

The process is fairly simple. Marinate the lamb with vinegar, garlic and rosemary overnight. To get maximum flavor use fresh rosemary and garlic cloves. Add seasonings and pressure cook or slow cook on a bed of onions and carrots. Reduce liquid for basting and gravy sauce, while the lamb finishes the cooking process in the oven. At the end you are left with fork tender meat. The next time I try this, I would prefer to do it with Leg of Goat instead. 

Ingredients:

4 lbs boneless leg of lamb
4-5 sprigs of fresh rosemary
10-12 garlic cloves slit in half
8-10 whole peppercorns
1 tsp dried thyme
1 tsp paprika
1 tsp salt
1 tsp cumin
1 tsp cumin seeds
1 bay leaf
¼ cup vinegar
1 green chilli sliced
1 cup chicken/vegetable stock
2 onions sliced
1 cup baby carrots

Directions:

1. Pierce the lamb with a knife and slide in garlic slices followed by small rosemary sprigs.
   
2. Rub the top with all the other seasonings.
   
3. Pour on vinegar.
   
4. Marinate overnight or at least a few hours.
   
5. Saute the lamb in the pressure cooker with some oil.
   
6. Add onions and carrots at the bottom.
   
7. Pour on the stock. Slow cook 2 hours. Pressure cook 20 mins to get the meat completely tender. ( you can slow cook and additional two hours, but I was losing patience!) Do a slow/natural release of 30 mins.
   
   Reduce the leftover stock. Add 3- 4 tablespoons of gravy powder to it to thicken, if needed. Also add a tablespoon of balsamic vinegar and 2 tablespoons of butter to give it a glossy and smooth texture.

1. Put the lamb on an elevated tray and place potatoes to roast underneath. Place in a preheated over 350F for about 30 mins. Keep basting in between with the leftover stock.
2. Increase oven temp to 425F for last ten minutes with some butter to brown the outside.

1. Reduce the leftover stock. Add 3- 4 tablespoons of gravy powder to it to thicken, if needed. Also add a tablespoon of balsamic vinegar and 2 tablespoons of butter to give it a glossy and smooth texture.