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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 |
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The Ranger wrote:
> > 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 Have you tried it with lamb shoulder instead of boned leg? Shoulder has more connective tissue and braises beautifully. It would work with lamb shanks, too (another great braiser). |
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Pennyaline > wrote in message
... > The Ranger wrote: >> >> 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 > > Have you tried it with lamb shoulder instead of boned leg? > Shoulder has more connective tissue and braises beautifully. It > would work with lamb shanks, too (another great braiser). Not with this particular marinade but I can certainly see it working (and tasting) wonderfully. Shoulder and shank are my two favorite cuts of lamb. Unfortunately for me, neither go on sale as often as boned leg. The Ranger |
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