Slow cooked leg of lamb with potato cream #72

This recipe is a great way to serve lamb, I used a leg because that what I happened to get a hold of but any piece that´s great for slow cooking works fine, it´s also great for beef as well.

Slow cooked leg of lamb with potato cream

Lamb

a leg of lamb

red wine

beef stock

rosemary

garlic

shallot onion

salt, pepper

water

bay leaves

Season the lamb with salt and pepper and roast in a pan until browned all around. Put the lamb in a pot and add all the remaning ingredients. Make sure the lamb is covered and let simmer until tender. Take out the meat and reduce the liquid until it´s getting slightly thicker. Season to taste. Remove the bone from the meat.

Potato cream

potatoes

cream

salt, pepper

butter

Peel the potatoes and boil in salted water until ready, discard the water and pure the potatoes with loads of butter and cream, season with salt and pepper. You´re only serving a spoonful so use way more cream and butter than you would if this was a main course, the cream should be thinner than usual and have a very rich taste.

Onion

Shallot onion

salt, pepper

butter

Peel and split the onions lengthwise, roast in butter with the cut side down until cooked through.