Best Braised Leg Of Lamb Recipes

Balsamic-Braised Leg of Lamb image

Provided by Guy Fieri

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.

Yogurt Braised Leg of Lamb image

Provided by Food Network

Time 1h55m

Number Of Ingredients 15

3 1/2 pounds of lamb (deboned and cut in 1-inch pieces)
4 tablespoons olive oil
2 large onions, peeled and cut into medium dice
2 large garlic cloves, peeled and sliced
4 medium carrots, peeled and sliced on the bias
3 bay leaves
1/4 cup dried oregano, crushed
2 tablespoons black pepper freshly ground
4 large potatoes peeled, cut into medium dice
2 tablespoons red wine vinegar
1/2 cup lemon juice
1 quart yogurt, strained*, reserve 4-ounces for garnish
3 quarts water
Salt and pepper, to taste
Pita bread, optional

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 image

Provided by Martha Stewart

Number Of Ingredients 10

1 bone-in leg of lamb (5 to 6 pounds)
10 garlic cloves, quartered
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/2 cups dry white wine
4 cups homemade or store-bought low-sodium chicken stock
4 sprigs rosemary
1 1/2 pounds small new potatoes, halved
1 cup oil-cured black olives
1/2 cup green Cerignola 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.