It also works well with Pork Roast or Chicken.
5 LB. Lamb Roast
5 T Olive oil, divided
2 large leeks (white and pale green parts only), chopped. leeks can be hard to find in winter some places. Try 3 Roasted Shallots, shaved thin
6 Garlic Cloves, Peel outer layer. Whole roasted in skin
All purpose flour
2 C Cabernet or Merlot Wine
2 C Chicken Stock, I prefer Minor's or scratch)
1 C Canned crushed Tomatoes with added puree
1/4 oz dried Porcini Mushrooms
2 T Dried Herbes de Provence
1 1/4 Lbs. skinny Carrots, peeled, cut diagonally into 1/2-inch- long pieces
1 T Parsley, fresh, chopped, divided
1 T Thyme, fresh, chopped, divided
1 t Sea Salt or Cypruss Lemon Salt (see below)
1 t Fresh Ground Peppercorn Blend
2 Large Bay Leaves
Preheat oven to 350 Degrees
Heat 1 T oil in heavy wide pot over medium heat. Add leeks and garlic, sautée until leeks soften, about 5 minutes. Transfer leek mixture to small bowl.
Sprinkle lamb with salt and pepper; dust with flour to coat. Heat remaining oil in same pot over medium-high heat. Add lamb and cook until starts browning, turning occasionally, about 8 to 10 minutes. Remove and place in braising pan on rack. Add leek mixture, wine, Chicken Broth, tomatoes with puree, mushrooms, herbes de Provence, Bay leaf, 1/2 Thyme and Parsley and carrots. Stir. Spoon off fat from pan juices. Season lamb to taste with, salt and pepper. Let rest. Sprinkle on chopped thyme, parsley and Cyprus Lemon Sea Salt over top for garnish.
Herbes de Provence From Scratch Recipe:
Yield 9 T
2 T + 11/2 t dried Oregano
2 T + 1 1/2 t dried Thyme
2 T dried Savory
2 T dried, crushed Lavender, traditional version (optional, I prefer without)
1 t dried Basil
1 t dried Sage
1 t dried, crushed Rosemary
Mix all ingredients together and store in airtight container.