Braised Lamb Loin With Sauerkraut And Onions

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 4 lbs rolled boneless lamb loin
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 1/2 cup butter
• 4 cups thinly sliced sweet onions
• 1/2 cup brown sugar
• 1/4 cup dijon mustard
• 4 (15 1/2 ounce) cans sauerkraut, drained and rinsed
• 3/4 cup chicken broth
• 3/4 cup beef broth

Recipe

• 1 heat oil in dutch oven over medium high heat.
• 2 sprinkle lamb with salt and pepper. brown on all sides in oil and transfer to plate.
• 3 melt butter in same pan. add onions and cook until soft, about 4 minutes. add the brown sugar; cook stirring until onions begin to caramelize, another 4 minutes.
• 4 add the mustard and sauerkraut; stir until combined and then pour in the broths. bring to a boil stirring to loosen any browned bits in the pan.
• 5 return the meat to pan. cover and reduce heat and simmer until meat is tender, about 3-4 hours.
• 6 remove the meat from the pan and cover loosely with foil. bring the sauerkraut to a boil and reduce the liquid by half.
• 7 carve the meat and serve with the sauerkraut.
• 8 serves 10.