I slightly modified this recipe from Fine Cooking Magazine All-Time FAVORITES (Dec 2013) to fit the ingredients we had at home. For example, instead of using Lamb Shank, I used lamb roast and the result was fantastic. It is easy to make and the balance of flavours makes it grand!
- 4- Medium leeks (white and light green only) halved lengthwise, washed and cut into 1- ½ -inch lengths
- 4 -Medium carrots halved lengthwise and cut into 1-1/2-inch lengths
- 4 – 2 ½ inch sprigs fresh rosemary
- 4 – 2 ½ -3 inch strips of orange zest
- Crushed red pepper flakes (I used about ½ teaspoon)
- Kosher Salt and freshly ground black pepper
- 1 – 4lb Lamb Roast (or 4 1lb lamb shanks trimmed)
- 1- Tbs extra-virgin olive oil
- ½ Cup dry vermouth or dry white wine
- 1 ½ Tbs unsalted butter
If your making 4 Lamb shanks prepare individual 16×16 squares foil pockets. I made our roast one big foil pocket. It needs to big enough to hold all the vegetable and the roast.
- Heat the oven to 300F
- Arrange your pocket of heavy-duty aluminum foil on your work surface. If you are making the 4 individual shanks dive the leeks, carrots, rosemary and orange zest in 4. If you are cooking the roast arrange all vegetable in the foil. Season with crushed pepper flakes, salt, pepper. Set aside
- Pat the lamb dry and season generously with salt and pepper. Heat the oil in a large skillet over medium heat until shimmering hot. Brown the lamb on all side about 10 minutes. Transfer lamb in foil square(s), arranging it on top of the vegetables. Draw up the edges of the foil to capture any juice, but don’t seal them yet.
- Return the skillet to medium high, add the vermouth, and bring to a simmer, scrapping the skillet with a wooden spoon. Remove from heat pour over the lamb (if making the shanks portion the vermouth evenly). Dot lamb with butter.
- Fold the foil, sealing the packet (s) tightly and arrange on a baking sheet. Bake for 2 ½ hours ; then check the doneness by carefully opening a pocket and testing the meat. If necessary, continue bake another 10 minutes.
Voilà! I served it with mashed potatoes drizzled with the juice from the pocket. Delicious!