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The Local: Braised Lamb with Slik Hankerchiefs, Peas and Mint Pesto

June 17, 2014
Ingredients:

 8 Lb. Lamb

2 Anchovy
1 Head of Garlic
4 Yellow Onion
1 Lb. Carrots
4 Stalk  Celery
SACHET :  1 T Fennel Seed, 4 Sprig Rosemary,  4 Sprig Parsley,  8 Bay Leaf
3 Cup Red Wine
8 Cup Chicken Stock
Salt & Pepper
Method:  Season Lamb with Salt and Pepper.  Brown Lamb.  Rough chop the Onions, Garlic and Carrots, Brown the Vegetables.  Add Wine, Chicken Stock and Sachet.  Cover and cook at 300F for 6 hours.  Remove meat from braise and puree sauce.
Mint Pesto
2 C Mint, ¼ C Pecans, 6 oz. Oil,  1 T Garlic, 2 t Salt, 1 t Pepper
Mix everything in the blender until just mixed.
4 oz. Pasta
5 oz. Lamb
1 T Garlic
1 T Shallot
3 oz. Peas
3 piece Fennel, Braised
2 oz. White Wine
2 oz. Chicken Stock
3 oz. Lamb Sauce.

Preparation:

Cook Garlic and Shallot.  Add Peas, Fennel, Lamb, Wine, Stock and Lamb Sauce.  Toss with Pasta.  Drizzle with Mint Pesto, Toasted Pecan pieces and Pecorino Cheese


Cape Coral, FL

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