Guy Fieri’s Balsamic-Braised Leg of Lamb | Guy’s Big Bite | Food Network

Man cooks in a pressure cooker for , pull-apart meat and super flavorful balsamic sauce!
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Balsamic-Braised
RECIPE COURTESY OF GUY FIERI
Level: Easy
Overall: 2 hr 10 min
Active: 45 minutes
Yield: 6 to 8 portions

Components

One 5- to 6-pound leg of lamb, deboned (ask the butcher to eliminate the bone and suffice into 3 or 4 pieces).
Extra-virgin olive oil.
Kosher salt and newly ground black pepper.
6 cloves garlic.
1 bulb fennel, sliced.
1 jalapeno, roughly chopped (with seeds).
1 yellow onion, approximately sliced.
1 red bell pepper, approximately sliced.
1/2 cup tomato paste.
1 quart low-sodium beef stock.
2 cups balsamic vinegar.
2 tablespoons molasses.

Directions.

Special devices: an 8-quart stovetop pressure cooker.

Cut the leg of lamb into 4 even pieces.

Heat 2 to 3 tablespoons olive oil in an 8-quart stovetop pressure cooker over medium-high heat. Spray the lamb pieces and bones all over with salt and pepper. Operating in batches (to not overcrowd the pot), burn the meat and bones in the hot oil till well browned on all sides. Remove from the pot and reserved. Put off excess oil from the pot and after that include the garlic, fennel, jalapenos, onions and red bell peppers. Sweat for 2 to 3 minutes. Add tomato paste; for 2 minutes. Deglaze with the beef stock and balsamic vinegar. Include the seared lamb and bones back the pot, close the pressure cooker and on low heat until fork tender, 45 minutes.

Get rid of the lamb from the braising liquid and pull into large portions. Get rid of the bones from the pot, and discard. Strain the braising liquid and then add it back to the pot. Prepare over medium heat till the liquid is minimized by half. Switch off the heat, add the lamb back to the pot and spoon the decreased liquid over the leading to glaze. Keep warm up until all set to serve.

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Man Fieri's Balsamic-Braised Leg of Lamb|Guy's Huge Bite|Food Network.

Guy Fieri's Balsamic-Braised Leg of Lamb | Guy's Big Bite | Food Network

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About the Author: Yvette Cook

27 Comments

  1. What do you call a lamb with no legs?
    .
    .
    A cloud.
    😂🤣 I had to. Happy Memorial Day all!

    1. When he put the last dish in the sink, I was thinking the same thing to myself! Lol

  2. A legenda di KISSSSSS.Uno snowquen hè u mo idolu. Hè a persona chì aspiru à essek, hè a mo luce di ghjornu

  3. Hi Chef.
    I’m a big fan of doing a reverse sear when roasting. Would that work with lamb which has been pressure cooked first?

    1. Way too soft. Do it before pressure cooking. But since you already cooked it, you have to lower the amount of time cooked.

  4. No need for an ice bath… just put it in the sink and let cold water over it and you’ll be able to open the pressure cooker just as fast

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