Best Sauteed Sicilian Lamb Recipes

SICILIAN LAMB SPEZZATINO WITH SAFFRON AND MINT

Sicilian Lamb Spezzatino With Saffron and Mint image

This simple stovetop lamb stew is seasoned with only a pinch of saffron and a splash of wine, then showered with lots of chopped mint. Once assembled, this fragrant stew takes only about an hour to cook. It has a bright-flavored lightness that makes it ideal for these balmy evenings. I served it with plain boiled potatoes - nothing more was needed.

Provided by David Tanis

Categories dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 pounds lamb shoulder chops cut 2 inches thick
Salt and pepper
1/4 cup olive oil
2 cups diced red onion
4 cloves garlic, minced
Pinch of saffron
2 tablespoon tomato paste
1 cup dry white wine
1 cup coarsely chopped fresh mint

Steps:

Season chops generously with salt and pepper. Put olive oil in a wide deep skillet over medium-high heat. Lightly brown lamb on both sides, then remove and set aside. Lower heat to medium, add onion to pan and season with salt. Cook, stirring, until softened and lightly colored, about 5 minutes.
Stir garlic, saffron and tomato paste into onions and cook 1 minute. Add wine and simmer for 2 minutes, then return lamb to skillet. Add 4 cups water, just to cover meat, and bring to a boil. Put on lid, turn heat to low and simmer gently for about 45 minutes, until quite tender.
Remove lid and raise heat to a rapid simmer. Simmer until juices have reduced by nearly half and sauce has thickened somewhat (may be prepared ahead to this point). Taste and adjust seasoning. Just before serving, reheat and stir in chopped mint.

Nutrition Facts : @context http, Calories 947, UnsaturatedFat 39 grams, Carbohydrate 10 grams, Fat 74 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 29 grams, Sodium 991 milligrams, Sugar 3 grams

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

Ingredients

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.