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.
YOGURT BRAISED LEG OF LAMB
Provided by Food Network
Time 1h55m
Number Of Ingredients 15
Steps:
- Heat oil over medium high heat in a large pot. Brown the lamb pieces in batches. Remove the meat and reserve. Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes. Cook until the potatoes are lightly browned. Deglaze the pot the red wine vinegar. Add the lamb pieces. Allow the liquid to reduce until dry. Add the lemon juice and yogurt. Mix well. Add water and bring to a boil. Reduce heat, cover, and simmer slowly for 1 to 1 1/2 hours until the lamb is tender. Periodically skim off any froth that has risen to the top of the pot. Season with salt and black pepper to taste. Serve in bowls or soup plates. Garnish with a dollop of yogurt and serve with pita bread.
- *To strain yogurt, place yogurt in a cheesecloth and tie with a short piece of string. Place cheesecloth pouch into a strainer and place over a medium bowl. Let sit in refrigerator for 1 hour. Discard liquid and remove yogurt from cheesecloth.
BRAISED LEG OF LAMB WITH POTATOES AND OLIVES
For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside the lamb.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
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.
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- Trim excess fat from lamb and remove any membrane. Lightly score flesh with a knife and pat dry with paper towels. Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
- Grind cumin, caraway, and coriander seeds in a spice mill or with a mortar and pestle to a powder. Transfer to a small bowl and stir in chiles, garlic, oil, paprika, and cinnamon; rub all over lamb. Chill uncovered on wire rack 12–24 hours.
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