Braised Shoulder of Young LambCuisine: American Category: meat Servings: 6 Ingredients:1 garlic clove, pared, minced1 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 Instructions:Saute 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 degrees F until tender, about 1-1/2 hours. Remove lamb; reserve warm. Reduce stock to form sauce. TO SERVE Slice and serve with sauce. Suggested accompaniments include fennel risotto and braised romaine. NOTES Season: Year round Food Cost: Low to moderateClick Here To Return To The Recipe List This Page Generated By: |