Saturday, May 31, 2008

Herb braised lamb


You don't have to leave a lamb to braise for five hours - it will be good at higher oven temperatures as well. This one is rubbed with a herb mixture of fresh garlic greens, sage, thyme and rosemary, quickly browned on all sides, and then braised in white wine in a rather warm oven (about 175°C) until the inner temperature was about 65°C. Delicious!

1 comment:

david santos said...

Great menu, Anne, great menu and good food.
Happy weekend