Chef R.J. Ryan's Stuffed Lamb Braciole
Our thanks to Chef Ryan Joyce for this wonderful recipe.
- 1 boneless leg of lamb, butterflied
- Salt and pepper to taste
- 2 shallots, finely diced
- Zest of an orange
- 3 cloves garlic, chopped fine
- 1 teaspoon fennel pollen
- 4 stems of parsley
- 1 cup bread crumbs
- Extra Virgin Olive Oil
- 1 Vidalia onion, cut into wedges
- 1 carrot, cut into cubes
- 1 celery stalk, cut into cubes
- 4 torosemary springs
- 2 bay leaves
- 4 stems of thyme
- 1 can of San Marzano tomatoes ortopints halved fresh cherry tomatoes
- 4 to 6 cups chicken stock
- Preheat the oven to 300°F.
- Combine the shallot, garlic, orange zest, fennel pollen, parsley and bread crumbs into a stuffing. Spread the mixture evenly over the butterflied lamb and press on it so that it will stick to the meat as you roll the roast. Roll as tightly as you can and tie the roast every inch or so to keep it closed as it cooks.
- Heat 2 tablespoons olive oil in a Dutch oven and sear the rolled roast on all sides. Deglaze the pan with the reduced wine, scraping all the bits adhering to the bottom of the pan to help flavor the wine.
- Add the onion, garlic, carrot and celery to the pan. Add chicken stock and herbs and let simmer for a few minutes.
- Cover the pan and transfer it to the oven and cook for 2 hours; check to see if the meat is fork tender. If not, check again in 10 minutes. If it is tender, let the roast cool in the stock and then remove to a cutting board.
- Reduce the liquid in the pan; slice the roast and arrange on a serving platter. Pour the reduced sauce over the slices and serve. This pairs nicely with polenta.
This recipe was featured on Season 28 - Episode 2823.
No comments on this recipe.