Braise a lamb chop for approximately two hours at about 275. It smelled a bit strong - so I used a relatively copious amount of white wine mixed with red wine vinegar. The flavors of the lamb and the wine and vinegar were taken in nicely by the potatoes and onions - also there was thyme and laurel. Possibly next time I could throw some tomatoes and a clove, a dash of nutmeg, some black pepper, a couple of carrots and garlic and reduce the sauce at the end to something resembling a demi-glace. It probably would need some additional spices though - I'll have to keep that in mind.
Parsley.
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