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<\/p>\nIn the kitchen with Malartic for a festive recipe!<\/p>\n
For this holiday season, we are pleased to propose you this recipe of Seven-Hours leg of Lamb with Carrots fondue.<\/p>\n
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From the Bonnie family cookbook, The Four Seasons of Malartic<\/em>, it will to a delight with a beautiful Malartic red, perfect to enjoy the holidays. It is a long-cooking dish, delicious the next day too, one of our favorites!<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n PREPARATION 30 MINUTES – SERVES 6<\/strong><\/p>\n Ingredients :<\/span><\/strong><\/em><\/p>\n 2-4 tablespoons olive oil <\/span><\/em> Heat the oven to 150\u00b0C\/300\u00b0F fan 130\u00b0C\/570\u00b0F gas mark 2.<\/p>\n Brown the lamb in an ovenproof casserole dish with olive oil, when it has a nice golden color sprinkle with ground pepper and set aside.<\/p>\n Heat the oil in the same deep casserole pot over a medium heat. Add the onions, shallots and cloves and fry until brown for 7-8 minutes. Add the carrots and season well. Add the wine and continue to cook for a further 5 minutes, until the liquid has reduced slightly.<\/p>\n Nestle the leg of lamb in the casserole, sprinkle over the hot stock (at two thirds), cover and place in the preheated oven. Cook for 7 hours, basting the meat every hour. The lamb will be ready when the meat is falling away from the bone. Remove fat using a large spoon, and discard.<\/p>\n Before serving, take out the lamb and keep warm. Reduce the juice, strain and serve the vegetables with the meat.<\/p>\n <\/p>\n Happy cooking, happy tasting, and happy holidays to all !<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" In the kitchen with Malartic for a festive recipe! For this holiday season, we are pleased to propose you this recipe of Seven-Hours leg of Lamb with Carrots fondue. From the Bonnie family cookbook, The Four Seasons of Malartic, it will to a delight with a beautiful Malartic red, perfect to enjoy the […]<\/p>\n","protected":false},"author":2,"featured_media":6498,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-6512","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\n
\n1 x 1.8 – 2kg\/4 \u00bd lb leg of lamb<\/span><\/em>
\n6 carrots, cut into large pieces<\/span><\/em>
\n2 celery sticks, cut into large chunks <\/span><\/em>
\n2 medium onions, cut into wedges<\/span><\/em>
\n3 small shallots, sliced<\/span><\/em>
\n6 cloves of garlic, left whole <\/span><\/em>
\n600ml\/2 \u00bd cups hot stock (veal or vegetable)<\/span><\/em>
\n100ml\/1\/2 cup white wine<\/span><\/em>
\n1 bouquet garni<\/span><\/em>
\nSalt & pepper<\/span><\/em><\/p>\n