Patagonian roasted lamb with apple-curry saucePosted: December 30, 2008 | Author: admin | Filed under: Recipes | Leave a comment »
A few weeks ago I got a copy of Cocina Patagónica y Fueguina, a book on the food of Patagonia and Tierra del Fuego. I traveled in the area a few years ago, and what we ate was not that different from what we ate in other parts of Argentina. The lamb, however, was amazing – super tender and flavorful. There is a reason why the cordero patagónico has such a great reputation in Argentina.
The recipes in the book (which, btw, is in both Spanish and English) are based on the fauna and flora of the region. There are many for lamb, but also for hare, seafood and local berries. Alas, you cannot find those Patagonian products in America (or really, in other parts of Argentina), so the result of the recipes won’t taste the same as it would back then. Still, I figured I might as well try them.
Tonight I cooked Patagonian roasted lamb with apple-curry sauce. The original recipe wasn’t too clear on some of the measures, so I made them up as I went along. Also, I skipped the celery from the sauce because I didn’t have any. This is my adaptation.
It was pretty good. The lamb itself was great, and the sauce almost resembled a cream soup. It has a very delicate flavor, with only hints of curry. Alas, I think the sauce may be too mild for the lamb – I’d make it again, though I’d have to find something else to serve it with.
- 1 leg of lamb
- salt & pepper
- Worcestershire sauce
- 1 1/2 cups red wine
- 2 Tbsp. butter
- 3 large onions, chopped
- 3 Tbsp. flour
- 1 garlic clove, chopped
- 2 Granny smith apples, peeled and chopped
- 1 small bay leaf
- 1 tsp. thyme
- 1 Tbsp. curry powder
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 Tbsp. parsley, chopped
Preheat oven to 350F
Trim the lamb of excess fat. Season generously with salt and pepper. Place on a roasting pan and drizzle with Worcestershire sauce. Pour 1/2 cup of wine over the lamb. Place in the oven and roast until internal temperature is 145F for medium-rare – about 30 minutes per pound.
Meanwhile prepare the sauce. Melt the butter in a large saucepan over medium heat. Add the onions and sautee until soft. Add the flour and mix well. Add the garlic, apples, bay leaf, thyme, chicken broth and 1 cup of wine. Mix well, bring to a boil and then simmer for 30 minutes. Strain the sauce into a medium-size bowl and discard the solids. Mix the cream with the sauce and add parsley.
Slice the lamb and spoon sauce on top of it. Serve.