Braised Lamb with Green Beans and Balsamic Jus
Nestled among flavourful green beans that cook right along with it, this roast is simple yet sophisticated enough for entertaining.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 333 |
| pro | 27 g |
| total fat | 21 g |
| sat. fat | 8 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 94 mg |
| sodium | 365 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 21% |
| vit A | 8% |
| vit C | 22% |
| folate | 13% |
Suggested Recipes
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1 boneless lamb shoulder roast (2-3/4 lb/1.375 kg)
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
4 strips bacon, chopped
4 cloves garlic, sliced
1 onion, chopped
1/3 cup (75 mL) tomato paste
2 cups (500 mL) beef stock
1-1/2 lb (750 g) green beans, trimmed and halved crosswise
1 tbsp (15 mL) balsamic vinegar
Preparation:
Sprinkle lamb with salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown lamb all over. Transfer to plate.
Reduce heat to medium and drain off fat; cook bacon, stirring occasionally, until crisp, about 5 minutes. Add to plate. Drain off fat; cook garlic and onion until softened, about 4 minutes. Add tomato paste and cook, stirring, until paste darkens slightly, about 2 minutes. Add stock, stirring to scrape up brown bits.
Return lamb, bacon and accumulated juices to pan; bring to boil. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until lamb is very tender, 3 to 31/2 hours.
Transfer to cutting board and tent with foil; let stand for 10 minutes.
Meanwhile, skim fat from pan juices; add beans and cook, covered, over medium heat until tender-crisp, about 7 minutes. Stir in balsamic vinegar and remove from heat. Slice lamb across the grain and arrange on platter with green beans; drizzle with juices.
Additional Information
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Variations
Slow-Cooker Braised Lamb with Green Beans and Balsamic Jus:Follow first two paragraphs as directed.
Transfer lamb and pan juices to slow-cooker. Cover and cook on Low, turning once, until lamb is tender, 8 to 10 hours.
Continue as directed in Paragraph 4.
Meanwhile, in saucepan of boiling salted water, cook green beans until tender-crisp, 5 to 7 minutes. Drain.
Skim fat from pan juices. Stir in balsamic vinegar. Arrange sliced lamb and beans on platter; drizzle with juices.
Pressure-Cooker Braised Lamb with Green Beans and Balsamic Jus:
Using pressure cooker instead of Dutch oven, follow first two paragraphs as directed, increasing stock to 2-1/2 cups (625 mL).
Secure lid; bring to High pressure over high heat. Reduce heat to just maintain High pressure; cook for 40 minutes. Remove from heat. Let pressure release completely, 10 minutes.
Continue as directed in Paragraph 4.
Meanwhile, skim fat from juices and add beans to pressure cooker; cover but do not seal. Simmer over medium heat until beans are tender-crisp, about 10 minutes. Stir in balsamic vinegar. Arrange sliced lamb and beans on platter; drizzle with juices.
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