Nestled among flavourful green beans that cook right along with it, this roast is simple yet sophisticated enough for entertaining.
- Portion size 8 servings
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 365 mg
- Protein 27 g
- Calories 333.0
- Total fat 21 g
- Cholesterol 94 mg
- Saturated fat 8 g
- Total carbohydrate 10 g
- Iron 21.0
- Folate 13.0
- Calcium 6.0
- Vitamin A 8.0
- Vitamin C 22.0