Lamb:
2 tbsp oil
1 boneless shoulder of lamb, rolled and tied
1 carrot, peeled and sliced
1 onion, sliced
1 celery stalk, slicked
1.-1/4 to 1-1/2 cups lamb stock or chicken broth
2 tbsp Irish whiskey
10 slices bacon, preferably Irish bacon
Dough:
2 cups sifted flour
1/5 tsp salt
1/2 pkg (1 tsp) active dried yeast
1 tbsp oil
1/4 cup boiling water
1/2 cup buttermilk
egg wash (1 egg mixed with 1-1/2 tsp water)
2 tbsp sesame seeds
Salt, freshly ground pepper.
To prepare lamb, heat oil in dutch oven or flameproof casserole over medium heat. Add lamb and brown on all sides, about 10 minutes. Transfer to plate. Add carrot, onion and celery to pan to make a bed for the lamb. Return meat to casserole and add enough stock to come about 2/3 of way up the meat (I had to add much more stock than called for). Add whiskey, now drink some whiskey. reduce heat to simmer, cover and cook until meat is tender, about 2 hours. Transfer lamb to plate (use same plate, why make more dirty dishes?) and let cool. Set aside.
Let cooking liquid stand 10 minutes, then skim off fat. Strain and set aside. When lamb has cooled, remove string and wrap meat in bacon. Lightly grease baking sheet large enough to hold meat. (I'm not going to use bacon the next time....made the bread too gooey)
To prepare dough, combine flour, salt and yeast in large bowl. Mix oil, water and buttermilk. Add to dry ingredients and mix well. On lightly floured surface, knead until smooth and elastic, about 5 minutes. Roll dough out to a size big enough to wrap around meat. Place meat in center and roll dough around it.
Place wrapped meat on prepared baking sheet and set aside until dough has puffed up twice its size, 10-15 minutes. Brush egg wash over dough and sprinkle with sesame seeds. (I didn't do this)
Bake at 400° 15 minutes, then reduce heat to 325° and bake until dough is golden brown, about 30 minutes. Remove from oven.
Boil cooking liquid over medium-high heat until reduced by half. Season with salt and pepper.
To serve, cut 1 thick slice per serving and spoon reduced cooking liquid over top.
Serves 4.....so make two if you're piggy like we are.
That's today's dinner!
The Princess
(4/15/01)
0 comments:
Post a Comment