Category Archives: braising

L’Oignonnée: simple braising for your roasted leg of lamb

This is kind of a double-layered post. It’s about braising, but only after roasting. It starts with a roasted leg of lamb, cooked rare, as it should, with a nice coating of herbs, spices and olive oil, with a crispy outside and moist inside. It continues with the leftover meat, which is
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