Braised Shoulder of Young Lamb

Cuisine: American

Category: meat

Servings: 6


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


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 moderate

Click Here To Return To The Recipe List

This Page Generated By:
Cookbook Wizard For Windows Recipe Software