BRAISED LEG OF LAMB WITH CELERY ROOT PURéE
A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon. Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite. Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce.
Provided by Melissa Clark
Categories dinner, main course
Time 5h
Yield 6 servings
Number Of Ingredients 20
Steps:
- To prepare the lamb: Heat oven to 450 degrees. Rub the lamb with 1 tablespoon of oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper.
- In a medium saucepan over medium-high heat, bring the stock and wine to a boil; allow to reduce for 10 minutes.
- Meanwhile, warm the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until soft, 7 to 10 minutes. Stir in the carrots and parsnips, 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, rosemary, sage and bay leaf. Turn off the heat and add just enough stock to cover the vegetables. Place the lamb, fatty side up, on top of the vegetables.
- Transfer the pot to the oven, uncovered, and cook for 25 minutes. Then add the remaining stock, cover the pot and reduce heat to 325 degrees. Cook for 1 1/2 hours, at a bare simmer, reducing heat if necessary, then turn the lamb over. Cook 1 1/2 hours longer and turn the lamb over again. Uncover the pot and stir in the olives. Cook another hour, turning the lamb after 30 minutes. At this point the lamb should be soft enough to cut with a serving spoon. If not, cover the pot and continue to cook until it is.
- After the lamb has cooked for about 3 hours, prepare the celery root purée: In a large saucepan, combine the celery root, peeled garlic cloves and bay leaves. Pour in 12 cups water and 2 tablespoons of kosher salt. Over medium-high heat, bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes. Drain, discard the bay leaves and transfer the celeriac and garlic to a food processor. Add the butter and nutmeg; process until very smooth. Taste and add more salt if necessary. Keep warm.
- Just before serving, mash the finely chopped garlic and the remaining 1/4 teaspoon salt to form a paste. Stir it into the lamb's pan juices.
- To serve, make a bed of celery root purée on each plate. Cut the lamb with a serving spoon, and lay some of it over the celery root, along with some vegetables and pan juices.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 31 grams, Carbohydrate 31 grams, Fat 64 grams, Fiber 7 grams, Protein 55 grams, SaturatedFat 28 grams, Sodium 1837 milligrams, Sugar 9 grams, TransFat 1 gram
BRAISED LEG OF LAMB WITH OLIVES AND CELERY ROOT
This dish is based on the traditional Seven Hour Lamb, but has been modified for today's lamb, which is generally younger and more tender to begin with. It will be meltingly tender after about 4 to 5 hours in the oven. The lamb is served on a celeriac puree that is almost like a sauce. Adapted from Melissa Clark, NY Times.
Provided by threeovens
Categories Lamb/Sheep
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F.
- Rub the lamb all over with 1 tablespoon of oil and season with salt and pepper.
- Heat a medium saucepan, over medium high heat, and bring the stock and wine to a boil and let reduce for 10 minutes.
- Meanwhile, heat 2 tablespoons of oil in a large Dutch oven, over medium heat.
- Add onions to pot and cook, stirring occasionally, until softened, about 10 minutes.
- Add carrots, parsnip, 1/4 teaspoon salt, 1/4 teaspoon pepper, rosemary, sage and bay leaf; turn off heat and add enough stock to just cover the vegetables.
- Place the lamb, fatty side up, on the vegetables, and place in oven for 25 minutes.
- After 25 minutes, add remaining stock, cover pot, and reduce heat to 325 degrees F; cook 1 1/2 hours (pot should barely simmer, reduce heat, if necessary).
- Turn lamb over and cook an additional 1 1/2 hours, covered.
- Turn lamb over again, uncover pot and stir in olives; cook another half hour, turn lamb, and cook, uncovered a half hour more or until lamb is soft enough to cut with a spoon!
- Meanwhile, after the lamb has cooked about 3 hours, start the puree.
- In a large saucepan, combine celery root, peeled garlic, and bay leaves; pour in 12 cups of water and 2 tablespoons kosher salt.
- Turn burn to medium high heat and bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes.
- Drain, discard bay leaves, and transfer to a food processor.
- Add butter and nutmeg; process until smooth.
- Taste and add salt, if needed.
- When ready to serve, mash the minced garlic with 1/4 teaspoon salt to form a paste; stir into the lamb's pan juices.
- Serve with a bed of celery root puree, top with a piece of lamb, scatter some of the vegetables, and drizzle with pan juices.
Nutrition Facts : Calories 878.4, Fat 53.7, SaturatedFat 23.3, Cholesterol 203.3, Sodium 2411, Carbohydrate 29.1, Fiber 5, Sugar 7.4, Protein 52.8
BRAISED LEG OF LAMB WITH POTATOES AND OLIVES
For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside the lamb.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Make 10 slits in lamb using a paring knife, and insert a piece of garlic into each. Generously season lamb with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear lamb on both sides until golden brown, about 5 minutes per side. Remove from heat, and add wine. Return to heat, and simmer for 1 minute. Add stock, remaining garlic, and the rosemary; bring to a boil. Cover with lid, and braise in oven for 4 hours.
- Add potatoes and olives, and continue to braise until lamb and potatoes are tender, 35 to 40 minutes more.
- Transfer lamb to a platter. Transfer potatoes and olives to platter using a slotted spoon. Strain pan juices, and skim fat from top; return to Dutch oven. Simmer over medium heat until reduced by half, 5 to 6 minutes. Spoon sauce over lamb.
ALMOST-SPIT-ROASTED MOROCCAN LAMB
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven. Ask your butcher for front quarter of lamb (also called a half bone-on chuck). It is comprised of the neck, shoulder, front shank, and some ribs, all in one piece. Alternatively, ask for 2 large bone-in shoulder roasts. The lamb emerges succulent and fragrant, thanks to careful basting with butter and spices. Serve it with warm chick peas, cumin-flavored salt and a dab of spicy harissa.
Provided by David Tanis
Categories dinner, project, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat (or ask your butcher to do this). Use a sharp paring knife to cut slits all over the lamb. Lightly salt meat on both sides and place in a large roasting pan. Mix together butter, cumin, coriander, paprika, pimentón and garlic. Smear butter mixture over surface of meat. Allow meat to come to room temperature. Heat oven to 450 degrees.
- Roast lamb, uncovered, for 30 minutes, until it shows signs of beginning to brown. Reduce heat to 350 degrees. Continue roasting for 3 to 4 hours, basting generously every 15 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp. If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly. In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.
- Transfer lamb to a large platter or cutting board and serve piping hot. Encourage guests to tear pieces of lamb with fingers; alternatively, carve meat from bones and chop into rough pieces. Serve with cumin-flavored salt, harissa and warm chickpeas if desired.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 16 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 73 milligrams, Sugar 0 grams, TransFat 1 gram
SLOW BRAISED LAMB
Lean lamb slowly cooked with onions and garlic with carrots and celery to delicious tenderness with a rich gravy, served with unctuous olive oil mash and spinach
Provided by laurafoodmatters
Time 2h
Yield Serves 4
Number Of Ingredients 17
Steps:
- Toss lamb chunks in seasoned flour, then shake off excess.
- Heat 2 tbsp of olive oil in a pan and fry lamb chunks all over to brown. Do this in batches. Remove from pan with a slotted spoon and transfer to a flameproof casserole.
- Add 2 tbsp more olive oil to the pan and fry onion to soften but not brown. Add to lamb. Next add carrots and celery and lightly brown. Add to lamb with garlic. Pour over stock and wine and bring to bubbling. Season with salt and freshly ground black pepper. Turn down to simmer, then cook over lowest heat for around 1 ÃÂÃÂÃÂü hours, or until lamb is tender. Sprinkle with parsley.
- Meanwhile, cook potatoes in lightly salted boiling water until soft to the point of a knife. Mash with extra virgin olive oil and egg to fabulous creaminess. Season with freshly ground black pepper. Briefly toss spinach in a pan with a little salted water to wilt. Drain.
- Serve lamb with mash and spinach on the side. Drizzle mash with more extra virgin olive oil.
BRAISED LEG OF LAMB WITH OLIVES AND CELERY ROOT PURÉE
Steps:
- 1. To prepare lamb: Heat oven to 450 degrees. Rub lamb with 1 tablespoon of oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper. 2. In a medium saucepan over medium-high heat, bring stock and wine to a boil; allow to reduce for 10 minutes. 3. Meanwhile, warm remaining 2 tablespoons of oil in a lg Dutch oven over med heat. Add onions and cook, stirring occasionally, til soft, 7 to 10 minutes. Stir in carrots and parsnips, 1/4 teaspoon salt, the remaining 1/4 tsp pepper, rosemary, sage and bay leaf. Turn off heat and add just enough stock to cover vegetables. Place the lamb, fatty side up, on top of the vegetables. 4. Transfer the pot to the oven, uncovered, and cook for 25 minutes. Then add remaining stock, cover the pot and reduce heat to 325 degrees. Cook for 1 1/2 hours, at a bare simmer, reducing heat if necessary, then turn the lamb over. Cook 1 1/2 hours longer and turn the lamb over again. Uncover the pot and stir in the olives. Cook another hour, turning the lamb after 30 minutes. At this point the lamb should be soft enough to cut with a serving spoon. If not, cover the pot and continue to cook until it is. 5. After the lamb has cooked for about 3 hours, prepare the celery root purée: In a large saucepan, combine the celery root, peeled garlic cloves and bay leaves. Pour in 12 cups water and 2 Tbsps of kosher salt. Over med-high heat, bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes. Drain, discard the bay leaves and transfer the celeriac and garlic to a food processor. Add the butter and nutmeg; process until very smooth. Taste and add more salt if necessary. Keep warm. 6. Just before serving, mash the finely chopped garlic and the remaining 1/4 tsp salt to form a paste. Stir it into the lamb's pan juices. 7. To serve, make a bed of celery root purée on each plate. Cut the lamb with a serving spoon, and lay some of it over the celery root, along with some vegetables and pan juices.
BRAISED LAMB WITH ANCHOVIES, GARLIC AND WHITE WINE
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 3h
Number Of Ingredients 7
Steps:
- Cut lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
- To the skillet, add shallot, garlic, and a few anchovy fillets; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 339 milligrams, Sugar 1 gram
FOUR & THIRTY BRAISED LAMB
A sensational Sunday lunch - why not try it for Easter
Provided by Good Food team
Categories Dinner, Main course
Time 5h10m
Number Of Ingredients 12
Steps:
- Using a sharp knife, trim the skin and as much fat as possible from the lamb. Smear lightly with olive oil and season. Heat 1 tablespoon of the oil in a very large frying pan over a medium-high heat. Brown the lamb thoroughly on all sides, turning it with a big pair of tongs, then put it in a large, but fairly snug-fitting, casserole (a 4.8 litre/8 pint oval one is ideal). Reserve the pan.
- Slit lengthways through the first two layers of the leek, remove leaves and wash them. Put the bay leaf, thyme and celery inside one leaf and wrap with the other, to enclose the contents. Tie this 'faggot' with kitchen string and set aside. Rinse the rest of the leek and slice finely.
- Put the reserved frying pan over a low-medium heat and melt the butter. Tip in the onion, carrot and sliced leek and cook gently for 10-15 minutes, stirring frequently, until the vegetables have softened. Add them to the casserole, draining off any fat first. Reserve the pan.
- Preheat the oven to 150C/Gas 2/fan oven 130C. Break the garlic into cloves and place in a heatproof bowl. Cover with boiling water and leave for 1 minute, then drain, run under cold water and peel: the best way is to place a clove on a chopping board, nick off the root end and, without lifting the blade, pull the clove away. This removes the first bit of skin and the rest should come away easily. Set the cloves aside.
- Discard any fat from the frying pan and put it over a very high heat. Pour in the wine, scrape up any bits from the bottom and boil furiously for 5 minutes. Pour the wine and stock into the casserole. Add the garlic cloves and leek faggot, making sure they are immersed - the lamb should be at least half-covered. Do not add salt.
- Cover the casserole and put it into the oven. Braise for 4 hours, reducing the temperature to 140C/Gas 1/fan oven 120C for the last 2 hours and turning the lamb every hour. Remove the lamb, put it on a heated dish, drape loosely with foil and keep warm for up to 30 minutes.
- Strain 1 litre/13⁄4 pints of the cooking juices into a pan and bring to the boil over a very high heat. Bubble madly for 8-10 minutes until the liquid has reduced by half. Meanwhile, tip the vegetable debris (but not the faggot) into a food processor and whizz to a smooth purée. Whisk this into the reduced liquid to make the sauce. Check the seasoning, then keep the sauce at a bare simmer until you are ready to serve.
Nutrition Facts : Calories 412 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
More about "braised leg of lamb with olives and celery root purÉe recipes"
SEVEN-HOUR LEG OF LAMB RECIPE | BON APPéTIT
BALSAMIC AND CITRUS-BRAISED LAMB SHANKS WITH …
From thekitchn.com
EASIEST BRAISED LEG OF LAMB - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
EASY BRAISED LEG OF LAMB RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
BRAISED LEG OF LAMB WITH OLIVES AND CELERY ROOT PURéE - NEW …
From nytimes.com
Estimated Reading Time 2 mins
RECIPE: BRAISED LAMB SHANKS & ROOT VEGETABLE PUREE | KITCHN
From thekitchn.com
BRAISED LEG OF LAMB WITH CELERY ROOT PURéE BY MELISSA CLARK, NYT ...
From lovewholesome.blog
BRAISED LEG OF LAMB WITH GARLICKY ROOT VEGETABLE PURéE - THE …
From thedailymeal.com
COOKING.NYTIMES.COM
BRAISED LEG OF LAMB WITH CELERY ROOT PURéE RECIPE - NYT COOKING
From nicemeal.net-freaks.com
COOKING.NYTIMES.COM
BRAISED LEG OF LAMB WITH CELERY ROOT PURéE - DINING AND COOKING
From diningandcooking.com
BRAISED LAMB WITH HERB-SCENTED JUS RECIPE - FOOD & WINE
From foodandwine.com
BRAISED LEG OF LAMB WITH CELERY ROOT PURéE RECIPE
From cooking.nytimes.cf
BRAISED LEG OF LAMB WITH CELERY ROOT PURéE RECIPE
From foodhousehome.com
You'll also love