December 6th, 2016
Preheat oven to 350° C. Cut lamb into 3 oz. medallions. Marinate with 1/2 cup of Saha Lahmajoun Pizza Base.
Heat a large Dutch oven to medium-high. Working in batches, sear the marinated lamb for 1-2 minutes per side, or until browned.
Remove lamb from the pan, and deglaze with 1 cup of chicken stock. Reduce to half the volume.
Add the remaining marinade and chicken stock to the reduced liquid, add seared lamb to the pot, bring the contents to a boil, and reduce to a simmer. Cover and cook in the oven for 1 hour and 30 minutes.
Peel, trim and cut the vegetables into large pieces (approx. 2-inch dice) and toss with olive oil, garlic, half of the fresh herbs, salt and pepper to taste.
Spread out the vegetables on a lined baking tray and place in the oven for about 1 hour and 15 minutes.
Remove the cooked lamb from the braising liquid, and skim fat off the top. Bring the liquid to a boil and reduce for 7-10 minutes until reduced to about half.
Place root vegetables on the centre of the plate, place lamb pieces on top, and drizzle generously with the braising liquid. Season with salt and pepper to taste.
Wine Pairing: Fleur du Cap Cabernet Sauvignon