Recipe for Braised Lamb with Black Olives and Roasted Vegetables pt 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 x Lamb shoulders, about 4 pound each, boned to make about 2 pound each
1/4 cup Olive oil, plus extra as needed
Salt and pepper to taste
1 tbl Chopped fresh rosemary
1 cup Coarsely chopped carrots
1 cup Coarsely chopped celery
1 cup Coarsely chopped onion
1/2 head garlic, (2 ounce)
3 tbl Tomato paste
4 cup Chicken broth, (or 2 cup chicken broth plus 2 cup red wine)
1/2 cup Pitted black olives, cut into quarters
----------------- STUFFING ----------------
2 tbl Olive oil
1/2 cup Pancetta, cut into small pieces (optional)
1 x Finely chopped onion, (6 ounce)
3 cup Cubed bread
1/2 cup Pitted black olives, cut into quarters
2 x Eggs, lightly whisked
1/2 cup Milk or cream
1/2 cup Finely chopped herbs, (equal parts Italian parsley, basil, and chives)
Salt and pepper to taste
----------------- ROASTED VEGETABLES ----------------
1/4 cup Olive oil
1/2 lb New potatoes, cut into sticks
1/2 lb Baby carrots, peeled
6 oz Fennel, trimmed and cut into sticks
6 oz Parsnips, peeled and cut into sticks
6 oz New onions, trimmed and cut in half
6 oz Artichoke hearts, cut in half (or eggplant, trimmed into sticks)
1 head garlic, cloves trimmed but unpeeled
1/2 cup Chicken stock
4 x Basil leaves, cut in half (4 to 5)
Instructions:
Instructions: To prepare the lamb:
Lay the boned lamb on a clean surface, skin side down. Divide the stuffing (see recipe inside) and spread half on each piece of lamb.

Carefully roll to enclose the stuffing and tie with butchers string.

Rub a little olive oil over the lamb. Season with salt, pepper, and rosemary. Preheat oven to 350 degrees. In a roasting pan, heat 1/4 cup olive oil. Brown the lamb, turning to brown on all sides. Add coarsely chopped vegetables and garlic when lamb is almost browned and stir to coat well with oil. Stir in tomato paste and deglaze the pan with chicken stock. Reduce the liquid by half. Season with salt and pepper. Cover and braise in oven until meat is tender, about 1 hour and 45 minutes.

To make stuffing:
In a medium skillet, heat 2 tablespoon olive oil. Saute onions until translucent. Transfer to large mixing bowl. Add olives, eggs, milk, and herbs. Toss to combine and add bread. Season lightly with salt and pepper and set aside. Meanwhile, roast the vegetables: Heat 1/4 cup olive oil in a large, oven-proof skillet. Add vegetables and unpeeled garlic cloves and saute to heat through, turning vegetables occasionally. Season with salt and pepper. Pour in chicken stock and transfer to oven.

Cook until tender, about 20 minutes, adding more stock if necessary.

Remove from oven and stir in basil and parsley leaves. Keep warm.

Remove lamb from pan and strain sauce into clean skillet, pressing down on the vegetables to get as much of the sauce as possible. Stir olives into the sauce and correct seasoning to taste. Keep warm. Cut away string around lamb and cut each shoulder into 8 slices. To serve, arrange assorted vegetables on each of 8 heated plates. Place 2 slices of lamb on the vegetables and spoon a little sauce over.

Serve immediately. continued in part 2

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