2-3/4 pound boneless leg of lamb, trimmed and tied
1-1/2 tsp dried rosemary, crumbled
1 tsp salt
1/2 tsp pepper
1 onion, chopped
1/2 small fennl bulb, chopped
1 small carrot, sliced
1/2 pound cremini mushrooms, sliced
1 tbsp tomato paste
1 can fire-roasted diced tomatoes, drained
1 cup low-sodium chicken broth
2 strips orange zest
3 tbsp water
1 tbsp cornstarch
Instructions
Preheat oven to 350 degrees. Coat lamb with 1/2 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spray large Dutch oven with cooking spray; set over medium-high heat. Add lamb and cook until browned on all sides, 8 minutes; transfer to plate.
Spray Dutch oven with cooking spray. Add onion, fennel and carrot; cook, stirring, 5 minutes. Add mushrooms and cook, stirring, 3 minutes. Stir in tomato paste. Add tomatoes, broth, orange zest and remaining 1 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a simmer.
Return lamb to pot; cover and bake until instant-read thermometer inserted into center of roast registers 145 degrees for medium, 50 minutes. Transfer lamb to cutting board; let stand 10 minutes. Meanwhile, whisk water and cornstarch in cup; add to pot and simmer until liquid bubbles and is slightly thickened, 2 minutes.
Do ahead strategy - Return lamb to pot; cool completely. Cover and chill 1 day. To serve, let lamb stand at room temperature 1 hour. Set pot over medium-high heat; bring just to a boil. Reduce heat and cook, covered, until heated through, 45-50 minutes. Transfer lamb to cutting board, cut into 12 slices. Serve with sauce and vegetables.
Originally Submitted
12/25/2012
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