Braised Lamb with Green Beans and Balsamic Jus

Author: Canadian Living

Nestled among flavourful green beans that cook right along with it, this roast is simple yet sophisticated enough for entertaining.

  • Portion size 8 servings

Ingredients

  • 1 boneless lamb shoulder roast (2-3/4 lbs)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 4 bacon chopped
  • 4 cloves of garlic sliced
  • 1 onion chopped
  • 1/3 cup tomato paste
  • 2 cups beef stock
  • 1 1/2 lb green bean trimmed and halved crosswise
  • 1 tablespoon balsamic vinegar

Method

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

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Braised Lamb with Green Beans and Balsamic Jus

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