Loix Op Lamb
Ingredients
Directions
Braise
In a saucepan, layer a few slices of fat bacon at the bottom.
Add the lamb and cover it with more slices of bacon.
Pour in the stock and simmer gently for 2 hours.
Remove the lamb, dry it, and strain the gravy.
Glaze and serve
Reduce the gravy to a glaze and coat the meat with it.
Serve the lamb on a bed of stewed peas, spinach, or stewed cucumbers.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lamb
- Provides the meat that becomes tender during slow simmering.
- Fat bacon
- Adds fat and savory flavor that keeps the lamb moist as it cooks.
- Stock
- Gently cooks the lamb and becomes the gravy that is reduced into a glaze.
The step that matters
Simmering gently for 2 hours. A gentle simmer lets the connective tissue in the lamb break down slowly without boiling the meat tough or drying it out. Too vigorous a boil can toughen muscle fibers and reduce the stock too quickly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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