This is wonderful with any roast. I also added a bag of peeled baby carrots, and a bag of baby red potatoes, on the bottom of the insert before adding the onions/wine mixture & the roast.
* Exported from MasterCook *
SC Braised Leg of Lamb with Garlic and Variations
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
salt
freshly ground black pepper
6 garlic cloves -- minced
2 teaspoons herbes de Provence
4 Tablespoons extra-virgin olive oil
4 pounds boneless butterflied leg of lamb
2 large sweet yellow onion -- such as Vidalia, coarsely chopped
2 cups fresh beef broth
1 1/2 cups full-bodied red wine -- such as Burgundy, Merlot or Zinfandel
2 Tablespoons unsalted butter -- softened
2 Tablespoons all-purpose flour
1/4 cup finely chopped fresh flat-leaf parsley
leaves
In a small bowl, combine 2 teaspoons salt, 1 teaspoon pepper, the garlic,
herbes de Provence, and 2 Tablespoons of the olive oil to form a paste.
Open up the lamb, and rub with the mixture on the top and bottom of the
meat. Roll up the lamb into a compact cylinder, and tie the butcher's
twine or silicone bands at 1-inch intervals.
Heat the remaining 2 Tablespoons olive oil in a large skillet over high
heat, and brown the lamb on all sides. Transfer the lamb to an insert of a
5 to 7-quart slow cooker. In the same skillet, saute the onions for 3
minutes, or until they begin to soften. Add the wine to the pan, bring to
a boil, and scrape up any browned bits on the bottom of the pan. Transfer
the onion and wine mixture to the insert and stir in the broth. Cover and
cook on Low for 8 to 9 hours, until the meat is tender.
Using tongs, carefully remove the lamb from the insert, transfer to a
cutting board, and cover with aluminum foil. Strain the cooking liquid
into a saucepan and bring to a boil. In a small bowl, knead together the
butter and flour. Whisk the butter mixture into the liquid, 1 teaspoon at
a time, and continue whisking until the sauce returns to a boil and is
smooth and thickened to your liking. Season with salt and pepper, if
needed, and whisk in the parsley. Remove the butcher's twine from the
lamb, and carve into slices. Serve the lamb with the warm sauce on the
side.
VARIATIONS:
ITALIAN LAMB: Substitute rosemary or sage for the herbes de Provence and
add on 14-1/2 oz can chopped tomatoes, drained, to the slow cooker along
with the wine and onion mixture.
GREEK LAMB: Substitute chopped fresh oregano for the herbes de Provence
and add the grated zest of 1 lemon to the wine and broth before covering
the slow cooker.
NORTH AFRICAN LAMB: Substitute 1 teaspoon of sweet paprika and 1 teaspoon
of ground cumin for the herbes de Provence, and substitute fresh mint for
the chopped parsley.
Serves 6
AuthorNote: The flavor of the dish will vary, depending on the herbs you
choose. A Provencal lamb dish might be cooked with herbes de Provence,
while an Italian lamb will be fragrant with rosemary or sage, a Greek lamb
dish is likely to contain oregano and maybe lemon zest, and North African
lamb is often perfumed with paprika, cumin, and a finish of mint. So take
a cruise on the Mediterranean and choose your own flavor for this simple
dish. Serve with roasted potatoes or pilaf and roasted vegetables.
Cuisine:
"Mediterranean"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 741 Calories; 54g Fat (69.9%
calories from fat); 45g Protein; 7g Carbohydrate; 1g Dietary Fiber; 175mg
Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2
Vegetable; 7 Fat.
NOTES : Cooker: 5 to 7-quart
Time: Low for 8 to 9 hours
Nutr. Assoc. : 0 0 0 3152 0 3895 5454 26439 1244 0 0 0 0
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