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

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).

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