Lamb Nicoise Salad w Espagnole

Ingredients

What you need for the salad:

• Leg of Lamb

• Red wine

• Boiled Eggs

• String beans

• Carrots

• Broccoli

• Purple Cabbage

• Pickled Onions

• Pickled Beets

What you need for the Espagnole Sauce:

• Broth

• Butter

• Flour

• Onions

• Carrots

• Celery

• Salt & Pepper

Instructions:

The Lamb

1. Season the leg of lamb. I used a combination of season salt, garlic powder, onion powder, & smoked paprika.

2. Place the lamb in the slow cooker. Add broth and red wine. I used a red blend.

3. Cook for 4-5 hours until fall off the bone tender.

Pickled Beets & Onions

1. Cut red onions. Place them in a jar. Add 1/2 cup of boiling water. Add 1/2 cup apple cider vinegar and 1 teaspoon of salt. Cover and chill overnight

2. Slice beets. Place them in a jar. Add 1 1/2 cup of boiling water. Add 1/2 cup apple cider vinegar, 1 tablespoon of salt, and 4 tablespoons of sugar. Cover and chill overnight.

The Nicoise Salad

1. Steam carrots, string beans, & broccoli.

2. Arrange the veggies, boiled eggs, and lamb on a platter or large plate.

   The Espagnole Sauce

   1. Chop carrots, onions, and celery.

   2. In a pan, add butter to melt. Add carrots, onions, and celery. Then add flour. Cook for 15-20 minutes until darkened.

   3. Slowly add the broth of your choice. Add tomato paste and a bay leaf. Whisk continuously. If you have a metal infuser or spice bag, add the bay leaf and other herbs and cook for another 20-30 minutes.

   4. When the sauce has reached the consistency of your liking, strain with a cheesecloth or tight mesh strainer.

   5. Drizzle over lamb and veggies.

      For more visuals, check out my reels part 1 and part 2.

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Wine Pairing: Bingham Family Vineyards Red Blend

• Texas High Plains

• Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot