Braised Leg Of Lamb With Potatoes And Olives Recipes

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SLOW-COOKER LAMB WITH OLIVES AND POTATOES



Slow-Cooker Lamb with Olives and Potatoes image

Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 4h30m

Number Of Ingredients 12

1 1/4 pounds small potatoes, halved
4 large shallots, cut into 1/2-inch wedges
3 garlic cloves, minced
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
3 sprigs rosemary
Coarse salt and ground pepper
4 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine, such as Pinot Grigio
1 cup pitted green olives, halved

Steps:

  • Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
  • Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
  • To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

Nutrition Facts : Calories 703 g, Fat 37 g, Fiber 4 g, Protein 46 g, SaturatedFat 12 g

BRAISED LEG OF LAMB WITH POTATOES AND OLIVES



Braised Leg of Lamb with Potatoes and Olives image

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

1 bone-in leg of lamb (5 to 6 pounds)
10 garlic cloves, quartered
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/2 cups dry white wine
4 cups homemade or store-bought low-sodium chicken stock
4 sprigs rosemary
1 1/2 pounds small new potatoes, halved
1 cup oil-cured black olives
1/2 cup green Cerignola olives

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.

GREEN OLIVE, LEMON, AND GARLIC-ROASTED LEG OF LAMB WITH POTATOES AND PAN GRAVY



Green Olive, Lemon, and Garlic-Roasted Leg of Lamb with Potatoes and Pan Gravy image

Categories     Citrus     Garlic     Lamb     Olive     Roast     Easter     Spring     Gourmet

Yield Serves 6 with lamb left over

Number Of Ingredients 13

1 large lemon
1/3 cup brine-cured green olives (preferably Italian)
4 large garlic cloves
1/4 cup packed fresh flat-leafed parsley leaves
4 tablespoons olive oil
3 pounds boiling potatoes (preferably Yukon Gold)
a 7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb for easier carving)
For pan gravy
1/2 tablespoon all-purpose flour
1/2 tablespoon unsalted butter
1/2 cup dry white wine
1/2 cup water
Garnish: lemon halves and olive branches

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.

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