Guy Fieri's Balsamic-Braised Leg of Lamb | Guy's Big Bite | Food Network
Guy cooks leg of lamb in a pressure cooker for tender, pull-apart meat and super flavorful balsamic sauce! Subscribe to #discoveryplus to stream more of #GuysBigBite: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://ift.tt/ZxdSG0Y Subscribe to Food Network ▶ https://ift.tt/MguL3xH We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Balsamic-Braised Leg of Lamb RECIPE COURTESY OF GUY FIERI Level: Easy Total: 2 hr 10 min Active: 45 min Yield: 6 to 8 servings Ingredients One 5- to 6-pound leg of lamb, deboned (ask the butcher to remove the bone and cut it into 3 or 4 pieces) Extra-virgin olive oil Kosher salt and freshly ground black pepper 6 cloves garlic 1 bulb fennel, sliced 1 jalapeno, roughly chopped (with seeds) 1 yellow onion, roughly chopped 1 red bell pepper, roughly chopped 1/2 cup tomato paste 1 quart low-sodium beef stock 2 cups balsamic vinegar 2 tablespoons molasses Directions Special equipment: 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. Sprinkle the lamb pieces and bones all over with salt and pepper. Working in batches (to not overcrowd the pot), sear the meat and bones in the hot oil until well browned on all sides. Remove from the pot and set aside. Pour off excess oil from the pot and then add the garlic, fennel, jalapenos, onions and red bell peppers. Sweat for 2 to 3 minutes. Add tomato paste; cook for 2 minutes. Deglaze with the beef stock and balsamic vinegar. Add the seared lamb and bones back the pot, close the pressure cooker and cook on low heat until fork tender, 45 minutes. Remove the lamb from the braising liquid and pull into large chunks. Remove the bones from the pot, and discard. Strain the braising liquid and then add it back to the pot. Cook over medium heat until the liquid is reduced by half. Turn off the heat, add the lamb back to the pot and spoon the reduced liquid over the top to glaze. Keep warm until ready to serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/fSFkbeI ▶ WEBSITE: https://ift.tt/CV1xzd9 ▶ FULL EPISODES: https://ift.tt/L0iBAgu ▶ FACEBOOK: https://ift.tt/chHosqF ▶ INSTAGRAM: https://ift.tt/J1uU5GQ ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #GuysBigBite #FoodNetwork #BalsamicBraisedLegOfLamb Guy Fieri's Balsamic-Braised Leg of Lamb | Guy's Big Bite | Food Network https://www.youtube.com/watch?v=gcAnBo32gtg
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