Best Leg Of Lamb In Balsamic Vinegar Recipes

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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.

LAMB CHOPS WITH BALSAMIC REDUCTION



Lamb Chops with Balsamic Reduction image

This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.

Provided by PGRAYMENDOZA

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 40m

Yield 4

Number Of Ingredients 10

¾ teaspoon dried rosemary
¼ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
¼ cup minced shallots
⅓ cup aged balsamic vinegar
¾ cup chicken broth
1 tablespoon butter

Steps:

  • In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  • Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g

STUFFED LEG OF LAMB WITH BALSAMIC-FIG-BASIL SAUCE



Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce image

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

½ cup coarsely chopped prunes
¼ cup currants
2 tablespoons creme de cassis liqueur
1 ½ tablespoons minced fresh rosemary
1 ½ tablespoons minced fresh thyme
½ teaspoon ground coriander
1 ¼ teaspoons salt
1 teaspoon freshly ground black pepper
1 (4 pound) boneless leg of lamb, rolled and tied
½ cup chopped roasted and salted almonds
2 tablespoons chopped fresh mint
3 cloves garlic, cut into thirds
2 tablespoons olive oil
½ cup balsamic vinegar
5 tablespoons butter
3 tablespoons honey
⅓ cup thinly sliced, stemmed Calimyrna figs
5 teaspoons chopped fresh basil
6 leaves mint
6 leaves basil

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

BALSAMIC LEG OF LAMB



Balsamic Leg of Lamb image

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

1/4 cup pesto sauce (homemade or bought)
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
salt and pepper
1 (2 1/2 lb) butterflied leg of lamb

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.

RACK OF LAMB WITH ROSEMARY AND BALSAMIC VINEGAR



Rack of Lamb With Rosemary and Balsamic Vinegar image

Provided by Florence Fabricant

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
4 tablespoons butter
1 rib celery, diced
1 medium-size onion, peeled and diced
1 carrot, scraped and diced
2 tablespoons chopped fresh rosemary leaves
1/4 pound lamb bones, in small pieces
1/2 cup plus 1 tablespoon balsamic vinegar
2 cups dry white wine
4 ripe, medium-size size tomatoes, diced
2 racks of lamb, frenched
Salt and freshly ground pepper to taste
Sprigs of fresh rosemary

Steps:

  • Preheat oven to 400 degrees.
  • In a large saucepan heat the oil and melt the butter. Stir in the celery, onion, carrot and rosemary. Add the lamb bones and saute 5 to 8 minutes, until the bones and vegetables have browned. Pour off excess fat.
  • Add the half cup of vinegar to the bones and vegetables and cook down until the vinegar just coats the bottom of the pan with a thin film.
  • Add the wine and tomatoes and simmer slowly about 30 minutes.
  • While the sauce is simmering, season the racks of lamb with salt and pepper, place in a roasting pan and roast 20 to 25 minutes for medium-rare to rare. Remove the racks from the oven and let rest 10 minutes.
  • Force the sauce mixture through a fine sieve. Season with salt and pepper, and add the remaining tablespoon of balsamic vinegar. Place in a small saucepan to reheat.
  • Carve the racks and serve with the warm sauce. Garnish each portion with a sprig of rosemary.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 40 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 18 grams, Sodium 1010 milligrams, Sugar 12 grams, TransFat 0 grams

EASY PROVENCAL LAMB



Easy Provencal Lamb image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 12

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch-diced
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary plus branch of rosemary for garnish

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.

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