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Name: Braised Lamb with Black Olives And Roasted Vegetables Pt
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Coarsely chopped carrots; ; broth plus 2 cup; 1/4 c Olive oil; plus extra as; ; red wine); salt and pepper to taste; ; needed; 3 tb Tomato paste; 4 c Chicken broth; (or 2 cup; 1 tb Chopped fresh rosemary; ; boned to make about; 1 c Coarsely chopped onion; 1/2 Head garlic; (2 ounce); ; 2 pound each; 2 Lamb shoulders; about 4; 1 c Coarsely chopped celery; 1/2 c Pitted black olives; cut

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INGREDIENTS

1 c Coarsely chopped carrots
; broth plus 2 cup
1/4 c Olive oil; plus extra as
; red wine)
salt and pepper ; to taste
; needed
3 tb Tomato paste
4 c Chicken broth; (or 2 cup
1 tb Chopped fresh rosemary
; boned to make about
1 c Coarsely chopped onion
1/2 Head garlic; (2 ounce)
; 2 pound each
2 Lamb shoulders; about 4
1 c Coarsely chopped celery
1/2 c Pitted black olives; cut

Servings

INSTRUCTIONS

MMMMM--------------------------STUFFING------------------------------- 2 tb Olive oil 1/2 c Pancetta; cut into small ; pieces (optional) 1 Finely chopped onion; (6 -ounce) 3 c Cubed bread 1/2 c Pitted black olives; cut -into quarters 2 Eggs; lightly whisked 1/2 c Milk or cream 1/2 c Finely chopped herbs; (equal -parts Italian ; parsley, basil, and ; chives) Salt and pepper to tasteMMMMM---------------------ROASTED VEGETABLES-------------------------- 1/4 c Olive oil 1/2 lb New potatoes; cut into -sticks 1/2 lb Baby carrots; peeled 6 oz Fennel; trimmed and cut ; into sticks 6 oz Parsnips; peeled and cut -into ; sticks 6 oz New onions; trimmed and cut -in ; half 6 oz Artichoke hearts; cut in -half (or ; eggplant, trimmed ; into sticks) 1 Head garlic; cloves trimmed -but ; unpeeled 1/2 c Chicken stock 4 Basil leaves; cut in half (4 -to 5) Italian parsley leaves for -color To prepare the lamb: Lay the boned lamb on a clean surface, skin side down. Divide the stuffing (see recipe inside) and spread half on each piece of lamb. Carefully roll to enclose the stuffing and tie with butchers string. Rub a little olive oil over the lamb. Season with salt, pepper, and rosemary. Preheat oven to 350 degrees. In a roasting pan, heat 1/4 cup olive oil. Brown the lamb, turning to brown on all sides. Add coarsely chopped vegetables and garlic when lamb is almost browned and stir to coat well with oil. Stir in tomato paste and deglaze the pan with chicken stock. Reduce the liquid by half. Season with salt and pepper. Cover and braise in oven until meat is tender, about 1 hour and 45 minutes. To make stuffing: In a medium skillet, heat 2 tablespoon olive oil. Saute onions until translucent. Transfer to large mixing bowl. Add olives, eggs, milk, and herbs. Toss to combine and add bread. Season lightly with salt and pepper and set aside. Meanwhile, roast the vegetables: Heat 1/4 cup olive oil in a large, oven-proof skillet. Add vegetables and unpeeled garlic cloves and saute to heat through, turning vegetables occasionally. Season with salt and pepper. Pour in chicken stock and transfer to oven. Cook until tender, about 20 minutes, adding more stock if necessary. Remove from oven and stir in basil and parsley leaves. Keep warm. Remove lamb from pan and strain sauce into clean skillet, pressing down on the vegetables to get as much of the sauce as possible. Stir olives into the sauce and correct seasoning to taste. Keep warm. Cut away string around lamb and cut each shoulder into 8 slices. To serve, arrange assorted vegetables on each of 8 heated plates. Place 2 slices of lamb on the vegetables and spoon a little sauce over. Serve immediately. continued in part 2

NOTES

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Braised Lamb with Black Olives And Roasted Vegetables Pt

1 c Coarsely chopped carrots
 ; broth plus 2 cup
1/4 c Olive oil; plus extra as
 ; red wine)
 salt and pepper to taste
 ; needed
3 tb Tomato paste
4 c Chicken broth; (or 2 cup
1 tb Chopped fresh rosemary
 ; boned to make about
1 c Coarsely chopped onion
1/2 Head garlic; (2 ounce)
 ; 2 pound each
2 Lamb shoulders; about 4
1 c Coarsely chopped celery
1/2 c Pitted black olives; cut

MMMMM--------------------------STUFFING-------------------------------      2 tb Olive oil    1/2 c  Pancetta; cut into small           ; pieces (optional)      1    Finely chopped onion; (6           -ounce)      3 c  Cubed bread    1/2 c  Pitted black olives; cut           -into quarters      2    Eggs; lightly whisked    1/2 c  Milk or cream    1/2 c  Finely chopped herbs; (equal           -parts Italian           ; parsley, basil, and           ; chives)           Salt and pepper to tasteMMMMM---------------------ROASTED VEGETABLES--------------------------    1/4 c  Olive oil    1/2 lb New potatoes; cut into           -sticks    1/2 lb Baby carrots; peeled      6 oz Fennel; trimmed and cut           ; into sticks      6 oz Parsnips; peeled and cut           -into           ; sticks      6 oz New onions; trimmed and cut           -in           ; half      6 oz Artichoke hearts; cut in           -half (or           ; eggplant, trimmed           ; into sticks)      1    Head garlic; cloves trimmed           -but           ; unpeeled    1/2 c  Chicken stock      4    Basil leaves; cut in half (4           -to 5)           Italian parsley leaves for           -color   To prepare the lamb:    Lay the boned lamb on a clean surface, skin side down. Divide the  stuffing (see recipe inside) and spread half on each piece of lamb.  Carefully roll to enclose the stuffing and tie with butchers string.  Rub a little olive oil over the lamb. Season with salt, pepper, and  rosemary. Preheat oven to 350 degrees. In a roasting pan, heat 1/4  cup olive oil. Brown the lamb, turning to brown on all sides. Add  coarsely chopped vegetables and garlic when lamb is almost browned  and stir to coat well with oil. Stir in tomato paste and deglaze the  pan with chicken stock. Reduce the liquid by half. Season with salt  and pepper. Cover and braise in oven until meat is tender, about 1  hour and 45 minutes.    To make stuffing:    In a medium skillet, heat 2 tablespoon olive oil. Saute onions until  translucent. Transfer to large mixing bowl. Add olives, eggs, milk,  and herbs. Toss to combine and add bread. Season lightly with salt  and pepper and set aside. Meanwhile, roast the vegetables: Heat 1/4  cup olive oil in a large, oven-proof skillet. Add vegetables and  unpeeled garlic cloves and saute to heat through, turning vegetables  occasionally. Season with salt and pepper. Pour in chicken stock and  transfer to oven.    Cook until tender, about 20 minutes, adding more stock if necessary.  Remove from oven and stir in basil and parsley leaves. Keep warm.  Remove lamb from pan and strain sauce into clean skillet, pressing  down on the vegetables to get as much of the sauce as possible. Stir  olives into the sauce and correct seasoning to taste. Keep warm. Cut  away string around lamb and cut each shoulder into 8 slices. To  serve, arrange assorted vegetables on each of 8 heated plates. Place  2 slices of lamb on the vegetables and spoon a little sauce over.  Serve immediately. continued in part 2

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Nutrition

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Serving Size: 1 Serving (149g)
Recipe Makes: 1 servings

Calories: 123
Calories from Fat: 7 (6%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1319.7mg		46 %
Potassium 1504.6mg		40 %
Total Carbohydrate 28.2g		8 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 21.9g
Protein 6.4g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 123

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