Drunken Lamb Simmered in a Clay Pot

My lovely husband brought two bootless of Polish beer. He is not an average man who enjoys time with pals watching games and drinking beer. He said that he was given the beer and  I could make a bread with it.

So I did ( you can see it here: http://bochenkowo.blogspot.com/).

In my opinion the best place for alcohol is in food. I love cooking with wine or beer but I do not enjoy drinking them.

For the first time I bough a leg of lamb and I thought it would be great to simmer the meat with beer.

Leg of lamb usually  weights about 5-6 lbs. I took only half of the one I bought.

Marinade:

1/2 onion

1 clove garlic,

peeled

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon caraway seeds

1 preserved lemon (recipe from:http://simplyrecipes.com/recipes/how_to_make_preserved_lemons/) or zest of 1 lemon

2 tablespoon balsamic vinegar

Put the ingredients of the marinade into a food processor and pulse to combine.

2 cups beer

black pepper and salt

Sprinkle the meat with the fresh ground pepper and salt. Spread the marinade over the meat. Place into a container with lid . Pour the beer on the meat. Refrigerate for 12-24 hours. Remove the meat from marinade. Discard the bear.

Soak a clay pot  in water for  10 minutes before use. Put the meat into the pot and pour 1 cup of beer on it .  Cover the pot. Put into the oven and heat it to 500 F. When the oven reaches the temperature , bake the meat covered for 15 minutes. Then remove the cover from the pot, reduce the temperature to 450 F and simmer for another 30 minutes.

Drain and reserve the fat. The lard is great for frying lean meats.