Best Braised Lamb With Basil And Garlic Stuffing Recipes

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BRAISED LAMB WITH ROSEMARY AND GARLIC



Braised Lamb With Rosemary and Garlic image

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

Provided by Andrew Tarlow

Yield Serves 8

Number Of Ingredients 17

2 teaspoons coriander seeds
4 garlic cloves, smashed
1/2 cup coarsely chopped rosemary
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
3/4 cup olive oil, divided
1 (6-pound) boneless leg of lamb, butterflied
Kosher salt
1 medium onion, coarsely chopped
1 medium fennel bulb, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 head of garlic, halved crosswise
2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
3/4 cup red wine
Flaky sea salt
Salsa Verde With Toasted Breadcrumbs and Roasted Red Pepper Harissa (for serving)
A spice mill or a mortar and pestle

Steps:

  • Toast coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or mortar and pestle.
  • Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped. Mix in coriander, then, stirring constantly, stream in 1/2 cup oil. Mix until a thick paste forms. Season lamb all over with kosher salt and spread half of the rosemary paste over inside of lamb. Starting from a short end, roll up lamb so it's resting seam side down. Starting at the center, tie with kitchen twine at even intervals. Rub outside of lamb with remaining rosemary paste and place on a rimmed baking sheet. Chill at least 4 hours and up to 12 hours (letting the lamb marinate longer will really allow the flavors to meld and permeate the meat).
  • Remove lamb from refrigerator and let sit to come to room temperature, about 1 hour (this facilitates even cooking).
  • Preheat oven to 450°F. Roast lamb until well browned all over, 20-25 minutes. Remove from oven and reduce oven temperature to 300°F.
  • Meanwhile, heat remaining 1/4 cup oil in a Dutch oven or other heavy pot large enough to fit lamb over medium. Add onion, fennel, carrot, and garlic and cook, stirring occasionally, until vegetables are soft and golden, 15-20 minutes. Add chiles de árbol and wine and bring to a simmer. Remove from heat.
  • Carefully place lamb in pot and pour in water to come halfway up sides of meat. Place in oven and braise lamb, uncovered, until an instant-read thermometer inserted into the thickest part registers 120°F, about 1 hour. Transfer lamb to a cutting board and let rest 30 minutes.
  • Slice lamb and transfer to a platter. Spoon some braising liquid over and sprinkle with sea salt. Serve with salsa verde and harissa.

BALSAMIC-BRAISED LEG OF LAMB



Balsamic-Braised Leg of Lamb image

Provided by Guy Fieri

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 12

One 5- to 6-pound leg of lamb, deboned (ask the butcher to remove the bone and cut it into 3 or 4 pieces)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 cloves garlic
1 bulb fennel, sliced
1 jalapeno, roughly chopped (with seeds)
1 yellow onion, roughly chopped
1 red bell pepper, roughly chopped
1/2 cup tomato paste
1 quart low-sodium beef stock
2 cups balsamic vinegar
2 tablespoons molasses

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.

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