This recipe serves four and involves cooking an 800g leg of lamb in a vodka sauce. Start by boiling water with lamb cubes, then simmer the lamb for 40 minutes. Soak 12 stoned prunes in hot water. Chop onion, garlic, and celery, sauté them in butter with passata and seasoning. Incorporate stock into the sauce, adding the lamb, prunes, and 100g risotto rice, then simmer for another 20 minutes before serving with buttered toast.
Ingredients Serves 4 portions
- 800g leg of lamb
- 1 litre water
- 2 lamb cubes stock
- 12 prunes stoned
- 100g butter
- 45ml passata
- 1 onion
- 2 garlic cloves
- 2 stick of celery
- 50ml vodka
- 1 bay leaf
- Pinch of paprika
- Salt
- 100g of risotto rice
Method for the leg of lamb in vodka sauce
- bring the water with the lamb cubes to the boil then add the leg of lamb cubes bring to the boil and simmer for 40 minutes
- soak the prunes in hot water for about 30 minutes (skip this stage if you find prunes with no stone)
- chop the onion garlic and celery then heat a deep-frying pan and add the butter then add
- the passata and the onion, garlic and celery with the bay leaf and cook this for about minutes
- then add the vodka and season with paprika and salt and turn the sauce off until the lamb is simmered
- when the lamb is ready separate the lamb from the stock then turn the sauce back on and start adding the stock 2 ladles at a time to the sauce, then add the lamb, prunes the rice and simmer gently for 20 minutes
- when ready turn off and serve with some buttered toast and ENJOY!!!!
