Hooray for Fall! It’s finally here.
We had our first cool whether this past weekend in New York and I decided I couldn’t wait any longer to begin cooking for my favorite season. To start things off right I decided to visit the Union Square Farmers market early Saturday in search of heirloom cherry tomatoes to make the tomato tart tatin featured in this week’s New York Times.
After some quick deliberation, I decided the best meat to accompany this would be a braised leg of lamb, my first as I usually don’t spring for such expensive cuts of meat.
I began braising the lamb on Saturday afternoon, completing the last 2 hours of cooking on Sunday evening. The result was meat easily cut with a serving spoon and a nicely balanced sweet-savory tart to accompany.
7-Hour Braised Leg of Lamb with Root Vegetables
2-3 lb Leg of Lamb, butt end, bone in
Salt and pepper
1 tbsp olive oil
1 large yellow onion, peeled and diced medium
2 cups chicken stock
1/4 cup white wine or dry vermouth
2 fresh bay leaves
5-6 cloves of garlic, peeled
1 lb carrots, peeled and quartered
2 lbs turnips, peeled and diced (1/2″)
3-4 sprigs fresh thyme
1 sprig fresh rosemary
1 10oz can whole tomatoes with canning liquid
Heat oven to 275 degrees
Trim excess fat from leg of lamb and generously salt and pepper.
Brown in dutch oven about 10 minutes, remove from pan.
Drain excess fat from pan and add a little olive oil if necessary. Return pan to medium heat and saute onions 3-4 minutes until just translucent.
Add wine and chicken stock to de-glaze pan. Stir in bay leaves and whole garlic cloves.
When stock begins to simmer place leg of lamb back in pan and surround with turnips and carrot. Pour tomatoes over the top and place thyme and rosemary sprigs on top of veggies.
Cover with parchment paper and a tight-fitting lid (or tinfoil) and place in over for 7 hours
Tomato Tart Tatin
– Reprinted from NY Times Sept 12, 2008 article by Melissa Clark
1 package puff pastry
1 tbsp olive oil
2 red onions, halved and thinly sliced
1/4 cup plus a pinch of sugar
1 tsp sherry vinegar
1/4 cup chopped pitted Kalamata olives
1 1/2 pints (about 1 pound) heirloom cherry or grape tomatoes
1 tbsp fresh thyme leaves
Salt and Pepper to taste
JL was not in top form this evening. Having eaten as he put it, “nothing but beer” all day he was only able to achieve 2 helpings.
Danielle, however, polished off an impressive 3 helpings of tomato tart.