Leg Of Lamb In Balsamic Vinegar Recipes

ROSEMARY BALSAMIC LAMB WITH VEGETABLE MASH

Steps:

• Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.
• Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle - try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.
• Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.

BALSAMIC-BRAISED LEG OF LAMB

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.

STUFFED LEG OF LAMB WITH BALSAMIC-FIG-BASIL SAUCE

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.

BALSAMIC 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.

BALSAMIC BRAISED LAMB SHANKS

Steps:

• Preheat oven to 375.
• Rub lamb shanks with a bit of olive oil and season with salt and pepper.
• Pour the remaining olive oil in a dutch oven and heat over medium-high heat.
• Add the lamb shanks and brown on all sides, about 4 minutes per side.
• In the meantime, prepare the marinade by combining balsamic vinegar, red wine, chicken broth, garlic and rosemary leaves; mix until thoroughly incorporated.
• Remove lamb shanks from the pot and set aside.
• Add the onions to the hot oil; cook for 2 minutes, frequently stirring, until onions begin to soften.
• Pour in the prepared marinade and return lamb shanks to the pot; bring to a boil and cook for 2 minutes.
• Cover with a lid and place in the oven; cook for 1.5 hours.
• Remove the lid, flip the lamb shanks to the other side, and continue to cook for 30 more minutes.
• Remove from oven and serve over mashed potatoes drizzled with the cooking liquid.

LEG OF LAMB IN BALSAMIC VINEGAR

Steps:

• With a sharp knife, pierce the leg in several places and soak it for 5 hours in the olive oil mixed with the vinegar.
• Place it on a roasting rack and rub with the salt, pepper, rosemary and garlic.
• Bake until a thermometer reads 140*. 1 ¼-1 ¾ hours.
• Baste with the marinade several times during the roasting.
• Remove from the oven and let sit 30 minutes before carving.