Clan Ranger had this last night. (well, Daughter-unit Alpha
didn't, recovering from influenza.) I didn't read the original
recipe very closely and added the entire cup of balsamic vinegar
at the beginning for the marinade and then an additional 1/4 cup
for the sauce when cooking. I also allowed it to marinate 10 hours
in the fridge and another 2 on the counter. <shrug> _I_ don't
think adding the extra balsamic vinegar in either step made a
difference but Spawn kept panting about it being "spicy" so maybe
it was. Anyway, it's a good meal and we served up basmati rice
with saffron and red currents and scallions as a side and broccoli
salad. The wine (SWMBO & I enjoyed) was Caposaldo Chianti DOCG
2005 from Tuscany; beautifully purple-red with a fiery beginning,
finishing with a nice peppered blackberry.

Braised Lamb with Balsamic Vinegar, Mint and Basil

Ingredients:
1 bunch scallions, chopped
6 cloves garlic, peeled and coarsely chopped
1 cup balsamic vinegar, reserve 1/4 cup for later use
1/2 cup Dijon mustard
1 bunch basil, torn
1 bunch mint, chopped coarsely
3-5 lb. tied boneless leg of lamb
1 Tbs. olive oil
Kosher salt and pepper
1 28 oz. can of plum tomatoes, hand chopped

Directions:
In a bowl, combine scallions, garlic, ¾ cup of balsamic vinegar
and Dijon mustard. Add 1/2 bunch of mint and 1/2 bunch of basil
and smear all over the lamb, stuffing marinade into cavity where
tied. Cover and marinate in refrigerator for 4 hours to overnight.

After lamb has marinated, sauté on medium-high heat with 1 Tbs.
olive oil. Sear seasoned lamb until fragrant and browned on all
sides.

Add lamb to crockpot, evenly cover and distribute chopped plum
tomatoes. Cover and cook on high for 5 hours (or 10 hours on low).

Just before serving, add remaining 1/4 cup balsamic vinegar and
garnish with basil and mint.

The Ranger
--
"If you can't be a good example, then you'll just have to be a
horrible warning."
-- Catherine Aird