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 image placeholder

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.

Submitted by: Recipe Group Member