Braised Lamb

All I can really say about this one is a) Mmmmmmm and 2) lamb is not cheap!

2 1/2 pound boneless leg of lamb, cut in bite sized pieces
1 medium to large yellow onion, chopped coarsely (1/2 inch pieces)
3 celery sticks, chopped coarsely (see above)
olive oil
Red wine
fresh mint leaves, about 1/3 cup loosely packed
one lemon
3 Tbsp Lapsang Souchong tea
salt and pepper to taste

In a dutch oven or other deep, heavy pan, over medium high heat, sear the lamb pieces. Leave them alone for three to four minutes, stir, then leave for another two to three minutes. Remove from pan. (Searing means you do not want oil and you do not want the meat packed together tightly. I did mine in two batches.)

Lower heat to medium, add 1/4 cup olive oil to pan and add onion and celery. Stir fry for about three minutes.

Add 1/2 cup red wine to deglaze pan. Stir and scrape the bottom of the pan.

Smash half the mint between your hands and add to vegetables. Add meat. Make a sachet out of the tea (wrap in cheesecloth and tie the top with string) and add to pot.

Season with salt and pepper.

Add water to just barely cover the mixture and give it a good stir. Taste. Whatever it tastes like seasoning-wise, this is about what the lamb will taste like. Add more S&P to taste as necessary.

Bring to a low simmer, cover but crack the lid slightly, and cook for about 2 1/2 hours.

Mix the remaining mint, a teaspoon or so of salt, some lemon peel, and the juice of about half the lemon in a bowl. Portion out the lamb and then put a little of the mint salad on top for a flavorful garnish.

I served this with a small salad with creamy dressing to contrast the mint and lemon. Wild rice would also be nice.