Let’s see what happens when we take all of the good stuff pictured below and turn it into Easter dinner. The first thing of course is to decide what to get together. In this case we are going to braise a boned leg of lamb with onions and carrots and beer. There will be two side dishes. The starch side dish will be assorted steamed small potatoes. The vegetable side dish will be sautéed collard greens with bacon.

The decision to braise lamb was made in an effort to produce a tender lamb cooked low and slow.

Now that I had all the ingredients assembled it was time to start…

The first step was to cook have to bacon so that I would have something to brown the Lamb in, and additional flavor for the carrots and onions.

While the bacon cooking, a large pot of water is sent on to boil so that the collard greens can be blanched.

For those of you who do not live in an apartment building this is what it looks like the cook in a galley kitchen.

Once the bacon is cooked in the pan it is time to brown the leg of lamb. To ensure of flavorful fish make sure the meat is very well browned.

Once the land is well browned, it’s a good idea to get the onions ready.

And so pot of water is on the boil to blanche the collard greens, the boned leg of lamb is ready for brazing, and the onions are ready to add to the leg of lamb. After the onions are cooked, but not Brown, I added them to the leg of lamb and then added the chopped up carrots to the sauté pan and cook them until they begin to brown.

 

Then it was time to choose the beer. The Brooklyn chocolate was appealing in that it would add a richness to the dish. The Left Hand Fade to Black was the favorite because the flavor included a slightly smoked flavor. In three hours I would discover whether that flavor made any difference at all. Yes, that is more bacon… I had to have something to cook collard greens.

 

While I waited for the leg of lamb to cook I blanched the collard greens, chop them finely and sautéed them with the bacon… See the picture below.

 

After three hours, Cook it 250°F, it was time to see what it happened to the leg of lamb.

 

All right, that is an awful a liquid in there… I sure hope it didn’t come from the leg of lamb. And so it is time to taste and see what effect smoked porter will have on a slowly braised leg of lamb… The results… There is a richness there but not enough smoke to notice.

The final presentation…

And an individual plating… Don’t you just love the purple potato?

Next year I’ll try ham!

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