Braised Shoulder of Young Lamb
- 1 garlic clove, pared, minced
- 1 shallot, pared minced
- olive oil, as needed
- 13 oz. lamb trimming, ground
- 2/3 tsp parsley
- 1/3 tsp rosemary
- 1/3 tsp thyme
- 2-1/2 Tbsp heavy cream
- 2-1/2 tsp lamb glace
- salt and pepper, to taste
- 3 lamb shoulder chops, trimmed, butterflied
- 2 cups lamb stock
Sauté garlic and shallots in olive oil; let cool. Place ground trim in bowl; add cooled garlic and shallots and herbs. Combine. Fold in cream and lamb glace; season.
Spread mixture over butterflied chops. Roll; tie with butcher string. Place olive oil in pan; heat until hot. Sear rolled chops on all sides; place in braising pan. Add lamb stock.
Cover; braise at 300° F until tender, about 1-1/2 hours. Remove lamb; reserve warm. Reduce stock to form sauce.
Slice and serve with sauce. Suggested accompaniments include fennel risotto and braised romaine.Servings:
Submitted by: Recipe Group Member
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