Braised Shoulder Of Lamb With Jewelled Stuffing Recipes

STUFFED LAMB SHOULDER WITH GARLIC SAUCE

Steps:

• For the stuffing:
• In a bowl, mix the carrots, leeks, celery root, celery leaves, parsley, chives, and chervil.
• Cut or lamb roast and lay flat. Stuff the lamb shoulder, spreading the herb stuffing over the surface, leaving a 1-inch border. Season the herb mixture with salt and pepper. Roll the lamb up, tie it up with string at 1-inch intervals, brush it with olive oil and season the meat with salt and pepper. With a sharp knife, make small incisions in the meat and insert the halved garlic cloves.
• Preheat the oven to 350 degrees F.
• In a large oven-proof heavy skillet, heat the canola oil on high. Add the lamb shoulder to the skillet and sear on all faces until browned, about 10 minutes. Add the veal stock and garlic head. Season with salt and pepper. Remove from the heat and put in the oven for about 2 1/2 hours for medium, or using a meat thermometer until it reads 165 degrees F for medium or 170 degrees F for well done.
• Remove the lamb shoulder from the skillet and keep warm. Mash the roasted garlic in the sauce. Strain over a medium-size stockpot and cook until reduced by half. Whisk in the butter. Season with salt and pepper and keep warm.
• Slice the lamb shoulder and serve with the roasted garlic sauce and hash browns.

BRAISED SHOULDER OF LAMB WITH JEWELLED STUFFING

Steps:

• To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.
• Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.
• Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.
• Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.

BRAISED SHOULDER OF LAMB WITH JEWELLED STUFFING

Steps:

• To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.
• Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.
• Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.
• Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.

BRAISED LAMB SHOULDER

Steps:

• Preheat the oven to 325 degrees. Season lamb all over with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over high heat. Add lamb shoulder, and cook, turning occasionally, until lamb is browned all over, 8 to 10 minutes. Remove lamb; set aside. Pour out any excess oil, and discard. Add remaining tablespoon oil and heat over medium-high heat. Stir in garlic, celery, carrot, onion, herbs, nutmeg, and cloves. Season with salt and pepper. Cook for 1 minute. Return lamb to Dutch oven. Add wine and tomatoes. Bring to a boil, cover, and transfer to the oven. Cook until fork-tender, 2 1/2 to 3 hours.
• Remove from oven. Transfer lamb to a platter, and keep warm. Make sauce: Place the Dutch oven over low heat, and cook the liquid until it has reduced and thickened, about 3 minutes. Remove twine from lamb, and slice; serve with sauce.