Archive | June, 2011

Sunday Menu: Wine-Braised Leg of Lamb

26 Jun


We decided to cook the rest of our lamb to free up more space in our freezer. Today I will serve Wine-Braised Leg of Lamb.


  • 1 leg of lamb well trimmed and browned
  • standard mirepoix
  • fresh rosemary
  • fresh bayleaf
  • galic cloves
  • onion
  • fond de l’agneau (lamb stock prepared from lamb bones and trimmings I had left over from breaking down the lamb to it’s primal parts. Chicken stock will do if you don’t have any lamb stock)
  • Wine (I used red this time around. A dry white does the job as well)
  • The Rub (Blend rosemary, garlic, onion, bay leaf, salt and pepper with a bit of oil to make a paste to easily coat the lamb)
  • butter cut into cubes

Pre-heat over to 350F/180C

  • Coat the leg of lamb with the rub and set on a bed of mirepoix in a roasting pan
  • Add the braising liquid to cover 3/4 of the meat (wine and stock)
  • Cover and cook until the meat is tender and pulls nicely
  • Add butter to the cooking liquid
  • Carve and serve with the jus

You could also add potatoes to cook with the braising liquid. Unfortunately we didn’t have any on hand.

Enjoy with rice, cous cous, potatoes, whipped potatoes, polenta, or whatever starch accompaniment you enjoy.


Saturday morning Omelette

25 Jun

It’s been a long time since I’ve made an omelette. Omelettes are not common faire here in Czech Republic… a country where meat and potatoes are the gastronomic standard. Here’s how I like em’…



  • julienne onion
  • julienne smoked pork loin
  • macedoine tomato
  • minced clove of garlic
  • basil chiffonade
  • grated cheese
  • whipped eggs


Saute the meat with the onions and add the garlic when the onions start to tender.

Once the garlic starts to tender add the tomatoes and the basil and salt and pepper to taste.

Immediately add the eggs. Do not overcook the tomatoes.

Once the edges start to cook, gently lift with a spatula to let the liquid pass underneath.

Do this all around until most of the liquid is cooked underneath.


Flip and top with the shredded cheese. I used a blend of fresh Eidam and Parmagiano.


Fold onto a plate and serve…….