LEG OF LAMB IN BALSAMIC VINEGAR
The Frugal Gourmet Cooks With Wine - Jeff Smith - Copyright 1986 "Balsamic vinegar is a wonderfully aged product from Modena, in Italy. It is unlike most wine vinegars in that the flavor is so mild." Note marinating time.
Provided by dicentra
Categories Lamb/Sheep
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1304.2, Fat 90.2, SaturatedFat 34.8, Cholesterol 379.9, Sodium 328.6, Carbohydrate 10, Fiber 0.7, Sugar 0.3, Protein 107.3
BALSAMIC LEG OF LAMB
The longer the maranade the better the flavour. The pesto and vinegar give this a unique taste. Maranade time not included in prep time.
Provided by Tebo3759
Categories Lamb/Sheep
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
EASY PROVENCAL LAMB
Steps:
- Preheat the oven to 450 degrees F.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.
BALSAMIC-BRAISED LEG OF LAMB
Provided by Guy Fieri
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cut the leg of lamb into 4 even pieces.
- Heat 2 to 3 tablespoons olive oil in an 8-quart stovetop pressure cooker over medium-high heat. Sprinkle the lamb pieces and bones all over with salt and pepper. Working in batches (to not overcrowd the pot), sear the meat and bones in the hot oil until well browned on all sides. Remove from the pot and set aside. Pour off excess oil from the pot and then add the garlic, fennel, jalapenos, onions and red bell peppers. Sweat for 2 to 3 minutes. Add tomato paste; cook for 2 minutes. Deglaze with the beef stock and balsamic vinegar. Add the seared lamb and bones back the pot, close the pressure cooker and cook on low heat until fork tender, 45 minutes.
- Remove the lamb from the braising liquid and pull into large chunks. Remove the bones from the pot, and discard. Strain the braising liquid and then add it back to the pot. Cook over medium heat until the liquid is reduced by half. Turn off the heat, add the lamb back to the pot and spoon the reduced liquid over the top to glaze. Keep warm until ready to serve.
STUFFED LEG OF LAMB WITH BALSAMIC-FIG-BASIL SAUCE
Dried plums and currants tossed with salted, roasted almonds, creme de cassis, and mint is the stuffing for my rolled lamb roast. It's a very easy way to dress up a lamb roast during the holidays. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. My balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finish touch and extremely flavorful thanks to the fresh basil.
Provided by Barbara E.
Categories Meat and Poultry Recipes Lamb Leg
Time 2h
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
- Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
- Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
- While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
- To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.
Nutrition Facts : Calories 631.2 calories, Carbohydrate 29.2 g, Cholesterol 147.2 mg, Fat 39.7 g, Fiber 3.1 g, Protein 38.2 g, SaturatedFat 15.1 g, Sodium 649.1 mg, Sugar 22.5 g
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- Trim fat from lamb. With the tip of a knife, cut 1-inch-wide pockets into the lamb at 3-inch intervals; insert a slice of garlic into each of the pockets. Set aside.
- For marinade, combine balsamic vinegar, oil, mustard, sugar, basil, minced garlic, salt, and pepper in a small bowl. Place the leg of lamb in a large resealable plastic bag. Pour the marinade over the lamb. Seal the bag; turn to coat the lamb. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning the bag occasionally. Drain and discard the marinade.
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