Syrah-Braised Lamb with Olives, Cherries and Endives

Name: Syrah-Braised Lamb with Olives, Cherries and Endives
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 5 slices thick slices of applewood-smoked bacon, cut into 1-inch pieces; 2 bay leaves; 237 milliliters beef stock, preferably homemade; 4 Belgian endives, halved lengthwise; 1 teaspoon black peppercorns; 2 carrots, thinly sliced; 177 milliliters dried sour cherries; 59 milliliters all-purpose flour; 8 garlic cloves, smashed and peeled; 237 milliliters pitted kalamata olives; 2 kilograms boneless lamb shoulder roast, tied; 2 Tbsps fresh lemon juice; 1 Tbsp extra-virgin olive oil; 2 mediums onions, coarsely chopped; 8 servings Salt and freshly ground pepper; 2 Tbsps sugar; 2 bottles Syrah or other dry red wine; 8 thyme sprigs; 4 Tbsps unsalted butter, 3 softened

Syrah-Braised Lamb with Olives, Cherries and Endives might be just the main course you are searching for. This recipe serves 8. One serving contains 451 calories, 40g of protein, and 25g of fat. A mixture of carrots, bay leaves, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

In a medium saucepan, combine the olives with the sour cherries and 1 1/2 cups of the wine. Bring to a boil and simmer over low heat for 5 minutes. Cover and set aside.

Ingredients you will need

Tart Cherries

Olives

Wine

Equipment you will use

Sauce Pan

In a large enameled cast-iron casserole, heat the olive oil.

Ingredients you will need

Olive Oil

Add the bacon and cook over moderate heat until the fat has rendered, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Season the lamb all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Lamb

Add the roast to the casserole and brown it well on all sides over moderately high heat, about 8 minutes.

Transfer the lamb to the plate with the bacon.

Ingredients you will need

Bacon

Lamb

Add the beef stock and the remaining red wine to the casserole and bring to a boil, scraping up the browned bits from the bottom.

Ingredients you will need

Beef Stock

Red Wine

Return the lamb and the bacon to the casserole.

Ingredients you will need

Bacon

Lamb

Add the garlic, thyme, carrots, onions, bay leaves and peppercorns. Cover the casserole and braise the lamb in the oven for about 2 hours and 45 minutes, until very tender and an instant-read thermometer inserted in the center of the roast registers 18

Ingredients you will need

Peppercorns

Bay Leaves

Carrot

Garlic

Onion

Thyme

Lamb

Equipment you will use

Kitchen Thermometer

Oven

Meanwhile, arrange the endives cut side down in a large skillet.

Equipment you will use

Frying Pan

Add the sugar, lemon juice, 1 tablespoon of the butter and 1 1/2 cups of water and bring to a boil. Cover and cook over moderate heat until the endives are tender, about 15 minutes. Uncover and cook over moderate heat until the endives are caramelized on the bottom, about 8 minutes. Season with salt and pepper and keep warm.

Ingredients you will need

Salt And Pepper

Lemon Juice

Butter

Sugar

Water

In a small bowl, blend the remaining 3 tablespoons of butter with the flour to make a paste.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Bowl

Transfer the lamb to a carving board and cover loosely with foil. Strain the braising liquid into a medium saucepan and skim off the fat. Boil over high heat until reduced to 4 cups, about 30 minutes.

Ingredients you will need

Lamb

Equipment you will use

Sauce Pan

Aluminum Foil

Add the olives, cherries and red wine and simmer over moderate heat for 3 minutes.

Ingredients you will need

Cherries

Red Wine

Olives

Whisk some of the braising liquid into the flour paste until smooth, then whisk the paste into the simmering sauce and cook over low heat, stirring occasionally, until no floury taste remains, about 10 minutes. Season with salt and pepper. Discard the strings and carve the lamb in thick slices.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Sauce