- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 506.8
- Total Fat: 21.9 g
- Cholesterol: 163.7 mg
- Sodium: 386.2 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.0 g
- Protein: 53.4 g
Braised Lamb with Olives - Agnello alle OliveSubmitted by: IMELDASHOEQUEEN
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
1.5kg boned leg of lamb
1/2 cup flour
Sea salt & freshly ground black pepper
3 Tbl olive oil
1 each onion, carrot & celery stalk, finely chopped
2 cloves garlic, crushed
1 Tbl dried oregano, preferably Sicilian
1 cinnamon stick
2 bay leaves
4 long strips lemon zest
1 cup white wine
1 cup chicken stock
12 large green or black olives
1/4 cup flat leaf parsley, chopped
Cut the lamb through the natural joins to give you 5-6 large pieces, trimming off the excess fat. Put the flour in a shallow dish and season well with salt and pepper. Toss the lamb in the flour, shaking off the excess.
Heat the olive oil in a large casserole dish or overpoof saute pan and brown the lamb on all side. Don't rush this step as you want a good golden crush. Cook the lam in batches if necessary. Transfer the lamb to a plate.
Add the onion, carrot, celery, garlic, oregano, cinnamon stick, bay leaves and lemon zest to the pan. Season, cover and cook for 5 minutes. Uncover and cook until the vegetables are tender and starting to lightly caramelise.
Add the white wine, stirring to release any sticky bits on the bottom of the pan. Add the stock, olives, the lamb and any resting juices back into the pan. Season. Place a piece of baking paper on top of the meat and cover tightly with the lid. Cook for 2 hours, turning the meat once, until it is very tender when pierced with a skewer. If there is a lot of liquid in the pan, remove the lamb and reserve then place the pan back on a high heat and boil until the sauce is reduced and syrupy. Season if needed.
Add the parsley and the lamb along with any resting juices back to the sauce and turn to combine.
Number of Servings: 6
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.