Red Wine Braised Leg of Lamb with Carrot & Sweet Potato Mash

This pretentious sounding supper {ps does anyone hate the word 'supper' as much as me?...} is the epitome of food from my culinary perspective. Start to finish this dinner was little to no more effort or time than some down-home, comfort-food-type casseroles I've produced. Honestly. Only it was far more posh and opulent, not to mention infinitely more toothsome. But seriously, please hear me when I say, this was really relatively easy to make, and actually quite fool proof as well!

I made this for my deserving husband for Father's Day, which was celebrated today. He has been so patient and supportive of all of my kitchen escapades, especially the blog -this very blog of which ensures the majority of his meals are served cold succeeding them being photographed

Anyway, in addition to my 'lil leg of lamb {I was actually after Shanks but didn't get to the butcher in time, so this replicated with shanks would be great too!} I made a Carrot and Sweet Potato Mash since my Honey loves Sweet Potatoes. And since I kinda hate them and never make them, I thought that was a pretty nice gift to incorporate them into the meal. And I was in desperate need of gifts since all I had wrapped up for him for his special day were 'coupons'... again. Imagine, another year has rolled by and he still hasn't redeemed his voucher for golf lessons! This year, to make him happy with yet another year of coupons, I threw some in for more pg-13 favors, {ok R -are there any squeamish readers or any kids? Actually I know my parents read this blog too, and my in-laws... should I erase this??}.

Enough about me...{nervous laughter...} So it is rare that I make mashed potatoes, but when I do, I now always incorporate onion and carrot. And I never boil them anymore. I know, crazy right?, but you have GOT to try roasted mash if you never have. It is incredible the flavor that is retained instead of being boiled and then drained out. The carrots and onions give it a sweetness that is incredible. The added Sweet Potatoes in this version were so good too I almost liked them. Freaky.

Please give it a try, even if you are just going to roast potatoes alone rather than boiling, you will be amazed I double-your-money-back-guarantee it!

Red Wine Braised Leg of Lamb

1 Lamb Leg or equivalent shanks

4-ish carrots

1-2 onions

4 + cloves garlic

olive oil

salt

fresh herbs -assorted* {see below}



Heat Dutch Oven to searing, high heat

Meanwhile, pat leg of lamb dry with paper towels and season all sides with plenty of sea salt {like tons, like maybe 2-3 t.?}

Place Lamb into pre-heated Dutch Oven, like so


And sear on all sides until golden brown


Meanwhile trim ends of carrots and slice onions into rings. Crush and peel garlic, and add all into pot with herbs and red wine.

Cover with lid and roast in in a preheated 150 c /300 f degree oven for several hours {I braised for roughly 6-7 hours}

Run juices through a fat separator {LOVE this gadget and use it constantly. It's a must have!} and then reduce over high heat until thickened and serve over lamb and roast mash.

Roasted Mashed Potatoes with Carrot and Sweet Potatoes



1 onion

2-3 cloves garlic

2-3 carrots

4-ish potatoes

2 small sweet potatoes

1/8 -1/4 c. butter

2-4 T. cream

salt

-If you are short on time, cube the vegetables. However, I was making this and leaving it for several hours, so I left the potatoes whole, halved the carrots, and halved the sweet potatoes lengthwise. The onions were cut into quarters, and the garlic left whole and added in the last 1/2 hour of cooking since I was worried it would burn.

I left this in the oven below the braising lamb for 4 hours, to which upon returning home to my delight and surprise it was not burned, but all vegetables were perfectly tender and ready to be mashed.

To prep, drizzle with olive oil and salt and place in oven for desired amount of time. Once roasted, they make look like this



Once tender, take from the pan and place into a mixer. Whip together with butter and cream until fluffy and delicious -testing and making sure they are seasoned well, adding more salt and pepper if necessary.

**If cubing and cooking at higher heat, you could have them roasted and ready in under an hour. Try cubing, roasting at 375 / 190 for 45 minutes or until tender.

The thing I love most about roasting the Mashed Potatoes, is that they are so flavorful that you will be able to resist dripping these in gravy. Of course there will still be gravy or jus, just a little less of it! Besides that though, they are seriously EASIER to make than boiling them. Just cut them up, throw them in, and forget it. No boiling over mess, no burning yourself draining them, making for one less dish to wash. So great. You will love them, I promise!

And the lamb, what can I say. It is fabulous and you will love it too. Go ahead and serve with mint jelly, it's just not my favorite so I don't. *I did cook it with some mint though! I cooked it with a variety of herbs from my garden. I was talking on the phone at the time and got carried away, I think I added something of everything I had except cilantro. It made for a beautiful flavor. Just pick one you like and go for it if you don't have an herb garden. It gets expensive if you don't though, so just go for it and plant one!