I can’t begin to count the number of friends and family member that shy away from cooking lamb. Leg of lamb is one of the easiest and tastiest meats you can cook. The secret is to trim away all the fat and cube into bite size pieces. At least that’s how we like to serve it at our house.
Lamb has a light gamey taste that is not overpowering. Don’t get this dish confused with the fast food gyro sandwiches you may have tasted. This dish can’t be compared to the often dry, sometimes grizzly lamb you may have experienced at a take-out place.
This dish is easy-peasy and will knock the socks off dinner guests who have never enjoyed lamb.
- 1 leg of lamb (about 5-6 pounds; trim away fat and cut into cubes (Costco has great lamb)
- 1/3 cup flour
- 1 teaspoon dry garden mint
- 1 teaspoon dry rosemary
- 1 garlic clove, finely chopped
- 1 medium onion, chopped
- 3 tablespoons olive oil
- ½ cup white wine
- 4 cups beef broth consommé
- Salt and pepper to taste
Mix spices and herbs into the flour. Toss cubed lamb in flour mixture and pan sear in olive oil until browned. Remove meat from pan. Add onion and cook until softened. Deglaze the pan with the white wine. Add the beef consommé. Mix well and then return meat to pan. Simmer covered for one hour.
Remove from heat and serve over white rice. Generously serves 8-10 people.