Boneless Leg of Lamb in Heavy Cream Sauce
04/17/2013 4 Comments
My mom’s secret boneless leg of lamb recipe shared with you in honor of her. In this past visit she took such great care of us, cooking and loving us everyday, treating us to amazing meal after amazing meal. We could not help but to share this with you. As complex as this tastes, it is not that difficult to make. Top restaurants in Vienna serve this dish, in my opinion – not this good. (and they use flour)
Give this a try and please send us your feedback.
The beautiful ingredients are:
- 5 lbs of leg of lamb, cut into 1 – 1.5 inch thinck slices
- 6 cloves of garlic, chopped
- 1 tbsp unsalted butter or ghee
- fresh cracked black pepper to taste
- 1/8 tsp cardamom seeds (not pods)
- 2 small rosemary twigs, whole
- from a 1/4 lemon the zest
- sea salt to taste
- 4 tbsp heavy cream
- 1 tbsp fine yucca flour
- 1/2 to 3/4 liter of water or beef or chicken broth
Here’s how to make it:
Use a big sauce pot, heat butter or ghee on medium high and sautee the garlic until golden brown. Then add the meat quickly browning it on each side and then adding the water or broth, including all other spices and ingredients with the exception of the flour and the cream. Cover, reduce heat to the lowest setting and cook it for about two hours.
Mix the flour with a little bit of water (typically 2 – 3 tbsps water) and slowly work into the meat. Increase heat to medium and add cream and reduce the heat, cover and let sit for 10 minutes.
Note, you can also remove the meat and set aside as you are preparing the sauce with a hand blender and then add the meat back in for a more consistent sauce texture.
Serve and enjoy with your favorite salad or carbohydrate, such as yucca, sweet potato or beets.
Thank you mom for this great dish!