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SC Braised Leg of Lamb with Garlic and Variations - 7g Carbohydrate; 1g Dietary Fiber

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  • Chupa Babi
    This is wonderful with any roast. I also added a bag of peeled baby carrots, and a bag of baby red potatoes, on the bottom of the insert before adding the
    Message 1 of 1 , Feb 25, 2013
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      This is wonderful with any roast. I also added a bag of peeled baby carrots, and a bag of baby red potatoes, on the bottom of the insert before adding the onions/wine mixture & the roast.
      * Exported from MasterCook *
                  SC Braised Leg of Lamb with Garlic and Variations
      Recipe By     :
      Serving Size  : 6     Preparation Time :0:00
      Categories    : LowerCarbs                      Meat
        Amount  Measure       Ingredient -- Preparation Method
      --------  ------------  --------------------------------
                              freshly ground black pepper
        6                     garlic cloves -- minced
        2          teaspoons  herbes de Provence
        4        Tablespoons  extra-virgin olive oil
        4             pounds  boneless butterflied leg of lamb
        2              large  sweet yellow onion -- such as Vidalia, coarsely chopped
        2               cups  fresh beef broth
        1 1/2           cups  full-bodied red wine -- such as Burgundy, Merlot or Zinfandel
        2        Tablespoons  unsalted butter -- softened
        2        Tablespoons  all-purpose flour
           1/4           cup  finely chopped fresh flat-leaf parsley
      In a small bowl, combine 2 teaspoons salt, 1 teaspoon pepper, the garlic,
      herbes de Provence, and 2 Tablespoons of the olive oil to form a paste.
      Open up the lamb, and rub with the mixture on the top and bottom of the
      meat. Roll up the lamb into a compact cylinder, and tie the butcher's
      twine or silicone bands at 1-inch intervals.
      Heat the remaining 2 Tablespoons olive oil in a large skillet over high
      heat, and brown the lamb on all sides. Transfer the lamb to an insert of a
      5 to 7-quart slow cooker. In the same skillet, saute the onions for 3
      minutes, or until they begin to soften. Add the wine to the pan, bring to
      a boil, and scrape up any browned bits on the bottom of the pan. Transfer
      the onion and wine mixture to the insert and stir in the broth. Cover and
      cook on Low for 8 to 9 hours, until the meat is tender.
      Using tongs, carefully remove the lamb from the insert, transfer to a
      cutting board, and cover with aluminum foil. Strain the cooking liquid
      into a saucepan and bring to a boil. In a small bowl, knead together the
      butter and flour. Whisk the butter mixture into the liquid, 1 teaspoon at
      a time, and continue whisking until the sauce returns to a boil and is
      smooth and thickened to your liking. Season with salt and pepper, if
      needed, and whisk in the parsley. Remove the butcher's twine from the
      lamb, and carve into slices. Serve the lamb with the warm sauce on the
      ITALIAN LAMB: Substitute rosemary or sage for the herbes de Provence and
      add on 14-1/2 oz can chopped tomatoes, drained, to the slow cooker along
      with the wine and onion mixture.
      GREEK LAMB: Substitute chopped fresh oregano for the herbes de Provence
      and add the grated zest of 1 lemon to the wine and broth before covering
      the slow cooker.
      NORTH AFRICAN LAMB: Substitute 1 teaspoon of sweet paprika and 1 teaspoon
      of ground cumin for the herbes de Provence, and substitute fresh mint for
      the chopped parsley.
      Serves 6
      AuthorNote: The flavor of the dish will vary, depending on the herbs you
      choose. A Provencal lamb dish might be cooked with herbes de Provence,
      while an Italian lamb will be fragrant with rosemary or sage, a Greek lamb
      dish is likely to contain oregano and maybe lemon zest, and North African
      lamb is often perfumed with paprika, cumin, and a finish of mint. So take
      a cruise on the Mediterranean and choose your own flavor for this simple
      dish. Serve with roasted potatoes or pilaf and roasted vegetables.
                                          - - - - - - - - - - - - - - - - - - -
      Per Serving (excluding unknown items): 741 Calories; 54g Fat (69.9%
      calories from fat); 45g Protein; 7g Carbohydrate; 1g Dietary Fiber; 175mg
      Cholesterol; 437mg Sodium.  Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2
      Vegetable; 7 Fat.
      NOTES : Cooker: 5 to 7-quart
              Time: Low for 8 to 9 hours
      Nutr. Assoc. : 0 0 0 3152 0 3895 5454 26439 1244 0 0 0 0

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