Lamb With Chianti Vinaigrette Recipes

SHOULDER OF LAMB BRAISED IN CHIANTI

Shoulder of Lamb Braised in Chianti image

Provided by Molly O'Neill

Time 2h30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

Salt and freshly ground black pepper to taste
3 pounds spring lamb shoulder, cut into 1/2-inch cubes
3 tablespoons olive oil
1 carrot, peeled and finely diced
1 small stalk celery, finely diced
1 shallot, peeled and diced
1 head garlic, cloves peeled
3 sprigs fresh thyme
2 tablespoons flour
1 bottle Chianti
1 teaspoon red-wine vinegar

Steps:

Salt and pepper the lamb. Warm the olive oil in a wide-bottomed pot. When the oil is very hot, add the lamb. Brown the meat well on all sides over medium heat for 10 minutes. Remove it from the pan.
Add the carrot, celery, shallot, garlic and thyme and cook over low heat, loosening any brown pan crust with 2 tablespoons of water. Add the meat to the pan and stir in the flour. Cook over medium-low heat for 5 to 8 minutes.
Raise the heat to high, add the Chianti and bring to a boil. Reduce the heat and simmer, covered, 2 hours. Remove the meat from the sauce, discard the thyme and puree the sauce in a food processor. Return the meat to the sauce, stir in the vinegar and serve. Can be made a day in advance and gently re-warmed.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 42 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 17 grams, Sodium 472 milligrams, Sugar 1 gram

LAMB AND SHIITAKE STEW WITH TOMATO-CHIANTI SAUCE

Lamb and Shiitake Stew with Tomato-Chianti Sauce image

Categories Soup/Stew Lamb Mushroom Olive Tomato Sauté Stew Low Fat Orange Red Wine Fall Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
1 pound well-trimmed lamb shoulder meat or shoulder chops, cut into 3/4-inch cubes
6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/2-inch pieces
1 large onion, coarsely chopped
2 3x1/2-inch strips orange peel (orange part only)
2 large garlic cloves, minced
2 teaspoons chopped fresh rosemary
1 14 1/2-ounce can diced tomatoes in juice
1 cup Chianti or Sangiovese wine
10 Kalamata olives or other brine-cured black olives, pitted, halved
1 cup orzo (rice-shaped pasta), freshly cooked

Steps:

Heat oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until light brown, about 5 minutes. Add next 5 ingredients; sauté until onion is golden, about 5 minutes. Add tomatoes with juices and wine; bring to boil. Reduce heat to medium-low, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 15 minutes.
Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes. Season lamb stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if desired.) Divide orzo among 4 plates. Top with lamb stew and serve.

LAMB WITH CHIANTI VINAIGRETTE

LAMB WITH CHIANTI VINAIGRETTE image

Yield 4-6 servings

Number Of Ingredients 7

Ingredients

4 to 6 lamb rib or loin chops
2 cups Chianti (or other red wine)
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning

Steps:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness. Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine. Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat. I like the tanginess of the reduced wine with the lamb.

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