The changing of the leaves, the great flavors of the fruits and vegetables that start to come of season or the smell of spices like clove, cinnamon, apple rosemary and ginger all get the senses ready for fall!
Braising season is officially here! From Pot Roast to Venison chili slow cooked meals make you feel the comfort of home.
We bring you braised lamb with roasted beets and sweet potato polenta!
Method:
Sweet potato mash
2 sweet potatoes
4oz unsalted butter
3oz milk
2Tablespoon brown sugar
1teaspoon salt
1teaspoon black pepper
Peel and wash sweet potatoes.
Cut into medium size cubes. Place in a pot and add water up to ¾ full. Bring to a boil for about 15 minutes or the potatoes are tender and soft. Drain potatoes so they are completely drained of water. Heat butter and milk in a saucepan until butter is melted.
Pour potatoes into a bowl and add the warmed milk.
Mash together until incorporated. Add in sugar, salt, and pepper.
Roasted beets
1 golden beet
1 red beet
¼ c vegetable oil
Salt to taste
Pepper to taste
Clean and peel beets thoroughly. Heat oven to 375.
Cut beets into slices and place onto foil lined baking sheet.
Drizzle with vegetable oil and season with salt and pepper.
Bake for 35 minutes or until beets are fork tender but not too soft.
Braised lamb leg
3lb boneless leg of lamb
1 bunch Fresh thyme
2 sprigs Rosemary
1c whole garlic
2Tablespoon kosher salt
1Tablespoon pepper
1 cup red wine
2 cup beef broth
½ c olive oil
Pre heart oven to 325.
Take your boneless lamb leg and rub all over with the olive oil including the inside. The center of the lamb stuff with the fresh rosemary and thyme. Season with half the salt and pepper. Add the rest of the seasoning to the outside of the lamb. In shallow pan place the lamb in. Add the garlic wine and broth. Cover with foil and place in the oven for 40 min. Remove foil and finish at 400 for 10 min. Take out and let rest. Serve with sweet potato mash and roasted beets.
Chef: Terrell Cole, Owner of Darkhorse Catering in Naperville, Chef Terrell brings his decades of experience to a new feature exclusively for Main & Luxe Magazine. He is known for his range and ability to manage effortlessly. He lives Downtown.
Main & Luxe Magazine 