Dilmah Seven Star TeaDilmah Seven Star Tea

LEG OF LAMB & PLUM PUDDING BRAISED LEG OF LAMB, RAISINS, SUET PUDDING & CANDIED FRUIT

Food : Main Courses

LEG OF LAMB & PLUM PUDDING BRAISED LEG OF LAMB, RAISINS, SUET PUDDING & CANDIED FRUIT

Ingredients

  • 1.5kg leg of lamb
  • 4 tomatoes
  • 2 whole garlic bulbs
  • 3 onions
  • 4 carrots
  • 2 leeks
  • 2 celery stalks
  • 10 sprigs of thyme
  • 10 sprigs of sage
  • 4 sprigs rosemary
  • 250ml red wine
  • 200ml port wine
  • 1 tbsp peppercorns
  • 1 tbsp coriander seeds
 
Raisin Gel
  • 500g raisins
  • 100g sugar
  • 150ml Madeira
  • Pinch of salt
  • Water
Suet Pastry
  • 285g self-rising flour
  • 125g suet
  • 1 tsp baking powder
  • 1 tbsp rosemary
  • 1 tbsp raisins
  • 1 tbsp orange peel
  • 1 tbsp ginger
  • 1 tbsp nutmeg

Method

  • Cut up all the vegetables for mirepoix.
  • Using a roasting pan fry off the leg of lamb on all sides until well coloured.
  • Remove the leg and add the vegetables to the same pan.
  • Fry for a few minutes and add the herbs and spices as well as the alcohol.
  • Cook down until about half the liquid is gone. Place the leg of lamb back in the roasting pan and cover with stock.
  • Cook in the oven overnight at 80C until the meat is falling off the bone.
  • In the morning, remove the leg and strain off the liquid into a saucepan.
  • Reduce until you have achieved a well flavoured sauce.
  • The sauce needs to be thick; this can be achieved by using some cornflour.
  • Mix the sauce with the pulled lamb meat and fill your suet puddings.
Raisin Gel 
  • Cook a caramel with the sugar and raisins followed by the Madeira wine.
  • Bring it back to a boil and add the raisins.
  • Cook for 5-10 minutes and blend until smooth.
Suet Pastry 
  • Bring together the pastry.

Created by : Monika Ederer