Recipe: Roasted Lamb Shoulder
Bright lemon, fresh herbs, briny capers, garlic, pepper and the all-important anchovy create an irresistable flavor combination in Kristen Frederickson’s powerhouse savory rub.
Kristen suggests a lamb shoulder slowly roasted as the ideal vehicle for this flavor-packed rub, but any good roasting cut of richly flavored meat will do nicely.
Paired with some hearty lentils, this dish makes a stellar main couse for a winter night’s dinner party.
(serves at least 6)
Savoury-Rubbed Slow-Braised Shoulder of Lamb
For the rub: 1 whole lemon, 6 cloves garlic, handful fresh rosemary, handful fresh thyme, handful flat-leaf parsley, 2 tbsps capers, 4 anchovies in oil (drained), plenty of black pepper
1 bone-in lamb shoulder roast, approx. 2.5lbs
1 cup cooked Beluga lentils
Put ALL the rub ingredients in your food processor — really, the whole lemon, quartered — and blitz until a nice smooth paste. Rub the mixture all over the shoulder of lamb, on both sides. Roast in a nice sealed tent of aluminum foil for at least six hours, at 120C/220F. In the last half hour, drain all the cooking liquids from the dish, pour in a cup of cooked Beluga lentils. Separate the fat from the cooking liquids. Discard the fat, then heat the cooking liquids with a tablespoon of flour whisked in. Perfect gravy. PERFECT.
When the lamb is finished cooking, let it rest for 15 minutes and then simply tear apart with two forks. The meat will simply FALL off the bone. Serve with the gravy, and stand aside for the avalanche of compliments and gratitude.
This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.
Photo Credit: Kristen Frederickson
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