{"id":154,"date":"2005-03-03T10:02:12","date_gmt":"2005-03-03T10:02:12","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=154"},"modified":"2005-03-03T10:02:12","modified_gmt":"2005-03-03T10:02:12","slug":"herb-stuffed-leg-of-lamb-braised-in-red-wine","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2005\/03\/herb-stuffed-leg-of-lamb-braised-in-red-wine\/","title":{"rendered":"Herb-Stuffed Leg of Lamb Braised in Red Wine"},"content":{"rendered":"<p>Last night I made the above mentioned dish, also from the <a href=\"http:\/\/www.amazon.com\/exec\/obidos\/tg\/detail\/-\/0393052303\/qid=1109872771\/sr=8-1\/ref=pd_bbs_1\/103-6342348-9339869?v=glance&#038;s=books&#038;n=507846\">All About Braising<\/a> cookbook I got from the library (and which I&#8217;m going to buy).  It was good, though not worth all the trouble.  A roasted leg of lamb is just as good (particularly the <a href=\"\/food\/int\/armenia\/lamb.html\">Armenian Leg of Lamb<\/a> recipe) and much easier and cheaper to make &#8211; so I wouldn&#8217;t make it again.  But we did enjoy it a lot.<br \/>\nIt consisted of a boneless leg of lamb stuffed with a mixture of Italian parsley, mint, rosemary (you could also put thyme and\/or sage), garlic and shallot, then rolled and tied up and browned on olive oil.  The leg was then braised on a mixture of red wine and broth (I used beef, the book called for veal, lamb or chicken broth) with chopped onion and carrots, parsley stems and a little bit of chopped rosemary and mint.  The lamb was then sliced and served with a reduction of the braising liquid.<br \/>\nI served it with steamed green beans and mashed potatoes from a box.  Fresh mashed potatoes would have been better, but I hate peeling potatoes.  When I mentioned that to Mike he told me he actually likes doing it &#8211; so in the future I&#8217;ll make home-made mashed potatoes.<br \/>\nIn any case, it was a great dinner.  Mika wasn&#8217;t too enthused by the lamb, but she did eat a lot of green beans \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last night I made the above mentioned dish, also from the All About Braising cookbook I got from the library (and which I&#8217;m going to buy). It was good, though not worth all the trouble. A roasted leg of lamb is just as good (particularly the Armenian Leg of Lamb recipe) and much easier and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-154","post","type-post","status-publish","format-standard","hentry","category-dinner","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=154"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/154\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}