Thread: Peaches.

Yesterday i had this idea of combining lamb and peaches, for some reason it worked.
As luck would have it there was a hindquarter in the freezer that my flatmates sister gave me in exchange for cooking some of it for her.
This was a thoroughly awesome meal

Ingredients:
For the lamb

1 leg of lamb, bone in.
2 peaches, peeled (SAVE THE SKINS AND THE STONES)
Rosemary
Thyme
1/4 cup chicken stock or broth
Salt & pepper
1 tablespoon balsamic vinegar
3 cloves of garlic, grated
1 shallot or small onion, sliced

Peel and finely chop your peaches and add them to a pot with the leaves from a stalk of rosemary and the leaves from 2 stalks of thyme as well as the garlic, broth, vinegar and a pinch of salt. Cook it down until the peaches have completely broken down and you have a kind of peach puree.
Season the meat on all sides with salt and pepper, sear your meat in a hot pan, sit it on top of the shallot slices in a baking pan that only just fits it, you want as little extra room as possible. Slash it all over with a crisscross pattern and pour the puree over the top. Cover tightly in tin foil, making sure no steam can escape.
Cook at 160 for 2 hours, then remove foil and cook at 220, constantly basting with the juices.
Remove the lamb from the pan and sit the pan on the stove on a high heat, add 2 tsp of honey and the skins and stones of your peaches (gives it more colour and flavour) reduce it until thickened to your liking, strain.


Peach risotto

1/2 cup aborio rice
Thyme
Chicken stock (reduced salt version if possible)
3 tablespoons grated parmesan cheese
1 and a half peaches, finely chopped and peeled
2 slices of shoulder bacon, chopped and crisp
Olive oil
3 cloves garlic, chopped
A handful of chopped Basil

Add some olive oil to a pan on high heat and add the rice, toast for one minute then add the garlic and cook for another minute, add the first edition of stock, just a plash and stir constantly until it absorbs then add the next, add the thyme during this process. The key is to constantly stir, if you don't the risotto won't be creamy. Once it has cooked, add the peaches, bacon, basil, cheese and season with salt and pepper.

Caramalized baby carrots.

Baby carrots
Brown sugar
Salt & Pepper
Butter

Boil your carrots in salted boiling water until nearly done but not quite, Melt a generous butter in a pot and add about a tablespoon of brown sugar along with a few grinds of pepper and mix this until disolved. Add the carrots and toss until slightly browned on all sides.


Done!

Please enjoy.
I actually took a photo of this but my phone ran out of battery as the flash went off -_-