Braised Leg Of Lamb With Olives And Celery Root Recipes

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.

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.

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.

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 ¼ 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.

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.

Steps:

• Preheat oven to 450°F.
• With a vegetable peeler remove zest from lemon and reserve lemon. Pit olives. In a food processor finely chop zest, olives, garlic, and parsley with 2 tablespoons oil.
• Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof roasting pan toss potatoes with remaining 2 tablespoons oil to coat and season with salt and pepper. Arrange lamb on potatoes and with the tip of a sharp small knife cut small slits all over lamb. Rub olive mixture over lamb, pushing it into slits. Halve reserved lemon and squeeze juice over lamb. Season lamb with salt and pepper and roast with potatoes in middle of oven 20 minutes.
• Reduce temperature to 350°F.
• Roast lamb and potatoes, loosening potatoes from pan with a metal spatula and turning them occasionally, 1 hour more, or until a meat thermometer inserted into thickest part of meat registers 135°F. Transfer lamb to a cutting board and let stand while making gravy. Transfer potatoes to a large bowl and keep warm.
• Make gravy:
• In a cup with your fingers blend together flour and butter. Add wine and water to roasting pan and deglaze pan over moderately high heat, stirring and scraping up brown bits. Transfer mixture to a small saucepan and bring to a boil. Whisk in flour mixture, whisking until incorporated, and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon remove any potato pieces from gravy.
• Garnish lamb with lemon halves and olive branches and serve with gravy and potatoes.

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.

Steps:

• Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)
• Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.