Method
Season the lamb with salt and pepper. In a large heavy pot, heat the butter over medium-high heat. Sear the lamb for about 15 minutes, until well browned on all sides. Transfer the lamb to a large plate.
Pour off all but 2 tablespoons of fat from the pan and set over medium heat. Add the onions and carrots and cook, stirring frequently, for about 12 minutes, until the vegetables are soft and well browned.
Add the garlic, herbs, and flour to the pan and cook, stirring frequently, for 1 minute. Stir in the broth and Madeira, scraping up any browned bits from the bottom of the pan.
Return the lamb to the pot and bring to a boil. Reduce heat to low, cover and simmer gently, turning the lamb occasionally to braise evenly, for about 2 1/2 to 3 hours, until tender. Transfer the lamb to a platter and cover loosely with foil to keep warm.
Strain the juices from the vegetables into a medium saucepan, pressing down on the vegetables to release their juices, and then discard the solids.
Skim off any fat from the juices in the saucepan. Bring the juices to a boil and cook for about 5 to 10 minutes, until the sauce s slightly thickened and glossy. Stir in the chopped mint and season with salt and pepper. Pour the sauce into a gravy boat.
Remove the strings from the lamb, cut into 1/2-inch-thick slices, and serve immediately with the sauce passed on the side.
Yields 6 servings
Reprinted with permission from © Barbara Smith, B. Smith Cooks Southern-Style, by Barbara Smith, published by Scribner's click for book review
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