Balsamic Braised Leg Of Lamb Recipes

WINE-BRAISED LEG OF LAMB WITH GARLIC

Steps:

• Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)
• Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.

BALSAMIC BRAISED LAMB SHANKS

Steps:

• Preheat oven to 375.
• Rub lamb shanks with a bit of olive oil and season with salt and pepper.
• Pour the remaining olive oil in a dutch oven and heat over medium-high heat.
• Add the lamb shanks and brown on all sides, about 4 minutes per side.
• In the meantime, prepare the marinade by combining balsamic vinegar, red wine, chicken broth, garlic and rosemary leaves; mix until thoroughly incorporated.
• Remove lamb shanks from the pot and set aside.
• Add the onions to the hot oil; cook for 2 minutes, frequently stirring, until onions begin to soften.
• Pour in the prepared marinade and return lamb shanks to the pot; bring to a boil and cook for 2 minutes.
• Cover with a lid and place in the oven; cook for 1.5 hours.
• Remove the lid, flip the lamb shanks to the other side, and continue to cook for 30 more minutes.
• Remove from oven and serve over mashed potatoes drizzled with the cooking liquid.

BALSAMIC LEG OF LAMB

Steps:

• Combine all but the lamb.
• Trim fat from lamb and marinade in above up to 24 hours.
• Foil line a baking pan, place lamb on a rack in pan.
• Roast at 450 F for 20 to 30 minutes until thermometer reads 140 F (for rare).
• Tent with foil and let stand 10 minutes.
• Serve with pan juices.

LEG OF LAMB IN BALSAMIC VINEGAR

Steps:

• With a sharp knife, pierce the leg in several places and soak it for 5 hours in the olive oil mixed with the vinegar.
• Place it on a roasting rack and rub with the salt, pepper, rosemary and garlic.
• Bake until a thermometer reads 140*. 1 ¼-1 ¾ hours.
• Baste with the marinade several times during the roasting.
• Remove from the oven and let sit 30 minutes before carving.

BRAISED LAMB WITH HORSERADISH AND PARSLEY

Steps:

• Make the lamb:
• 1. Combine the salt and pepper in a small bowl. In a large, deep skillet with a tight-fitting cover, warm the olive oil over medium-high heat for 1 minute. Add as many of the lamb cubes as will fit without crowding and cook, undisturbed, until they are well browned on the bottom, 3 to 4 minutes. (You will inevitably have to brown in batches.) Turn the cubes over, season with some of the salt and pepper mix, and brown on the second side, 2 to 3 minutes. Transfer the lamb to a plate and repeat with the remaining meat (the browning will take about 15 minutes total if your skillet is 12 inches or larger). Adjust the heat so the pieces brown as rapidly as possible without burning. Turn off the heat and let the pan cool for 1 minute.
• 2. Turn the heat back to medium, add the garlic, and cook, stirring, until it begins to soften, about 1 minute. Pour the stock, wine, or water into the pan, raise the heat, and bring the liquid to a boil, stirring and scraping the bottom of the pan with a wooden spoon to release any cooked-on bits. Simmer for 1 minute.
• 3. Add the browned lamb, along with any juices that have collected on the plate. Bring the pot to a boil, cover, then reduce the heat until the mixture simmers very gently.
• 4. Peel the horseradish and cut it into 1/4-inch-thick slices (keep the root from your eyes and nose; it's pungent). Stir the horseradish into the pot. Simmer, covered, until the lamb is tender, 1 1/2 to 2 1/2 hours (shoulder meat will cook faster than leg meat). Taste the lamb before serving and add more salt and pepper if desired.
• Make the parsley purée:
• 5. In a blender combine the parsley with half the olive oil and the garlic cloves. Purée to a rough paste, then pour in the remaining oil while the blender is running and process to a smooth paste. Mix in the vinegar and salt, taste, and adjust the seasonings if desired.
• 6. Serve the stew, passing the parsley purée on the side.

BRAISED LEG OF LAMB WITH POTATOES AND OLIVES

Steps:

• Preheat oven to 300 degrees. Make 10 slits in lamb using a paring knife, and insert a piece of garlic into each. Generously season lamb with salt and pepper.
• Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear lamb on both sides until golden brown, about 5 minutes per side. Remove from heat, and add wine. Return to heat, and simmer for 1 minute. Add stock, remaining garlic, and the rosemary; bring to a boil. Cover with lid, and braise in oven for 4 hours.
• Add potatoes and olives, and continue to braise until lamb and potatoes are tender, 35 to 40 minutes more.
• Transfer lamb to a platter. Transfer potatoes and olives to platter using a slotted spoon. Strain pan juices, and skim fat from top; return to Dutch oven. Simmer over medium heat until reduced by half, 5 to 6 minutes. Spoon sauce over lamb.