As a family of four where both parents work outside of the home, we constantly strive to find ways to have quality time together. With busy schedules, we find that the dinner table is the best place to enjoy each other and share our day. We attempt to have at least five dinners a week together. The teaching moments that occur around the dinner table are priceless. This past Friday night dinner is one we will never forget.
We were planning a special family dinner to celebrate the upcoming school year for our kids and we had invited a special family friend over to help celebrate and enjoy the meal. For our special meal, we had decided on a dinner of Ranchline All Natural braised leg of lamb over a bed of creamy parmesan risotto. I had set the lamb to braise that morning in the crock pot and left for work. Early into our work day, my wife received a call that her dad was gravely ill and that she needed to get on the next plane if she wanted to see him before he passed away. She quickly left, but since our meal was already going, we decided to go ahead with our dinner with our special guest.
Soon after we sat down to the table that evening, we received the call that my father-in-law had passed away. As can be expected, the meal started slowly as we were in shock at his sudden passing. However, this soon became a meal full of lessons on God, Jesus and his saving grace. Questions bounced from the kids on what happens when we die, how soon we go to heaven and what heaven is like. At the end of the meal, my daughter came up to me and said it was the best celebration meal ever, because her “Poppy” loved good food too and he would have wanted us to enjoy good food as he made his way to heaven. There is nothing like the wisdom of a 6-year old to put life, and our time together, in perfect perspective. Although our hearts were sad at this loss, dinner was delicious. Ranchline products are top notch and never disappoint.
Braised Leg of Lamb
Place on boneless leg of lamb in a large Ziploc bag and add:
- ¼ cup dry sherry
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 4 cloves of crushed garlic
- 1 tbls celery seed
- 1 tbls pepper
- 1 tbls salt
- 1 tsp cumin
- 2 basil leaves chopped up
Leave marinade in fridge overnight.
- In a large pan, sweat 1 medium onion (chopped), 2 stalks celery (chopped) and 2 carrots (chopped). When done, place in bottom of crock pot.
- In same pan, heat 1 tablespoon of olive oil and sear leg of lamb on all sides. When done, place into crock pot.
- In same pan, sauté 2 cloves of crushed garlic and then deglaze pan with ¼ to ½ cup of red wine*. Then add over lamb in crock pot.
- Lastly, add 1 -1 ½ cups of red wine into crock pot and set for a low and slow cook (6-10 hours depending on your time constraints)
*You can use any red wine that is in your house
- When done cooking, pull the lamb out of the pot and pull apart.
- Strain the liquid into a sauce pan and bring to a boil.
- Add two to three tablespoons of butter and stir until melted.
This makes a great au jus to spoon over your lamb and it keeps the meat moist on the plate.
We served this over risotto, but many other sides go great with this recipe.