Clay's Kitchen : Lamb and Mutton Recipes

Lamb and Mutton Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Moroccan Braised Lamb Shoulder

Recipe from: Janette
Servings: 6 to 8

1 (5 ⅕ pound) lamb shoulder, boned (3 to 4 pounds after boning)
salt and pepper
2 teaspoons ground cumin
all-purpose flour (optional)
2 cloves garlic, crushed (optional)
¼ cup olive oil
2 medium onions, chopped (about 2 cups/8 ounces) 2 medium carrots, chopped
1 rib celery, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon chopped fresh or ½ teaspoon dried rosemary
1 cup dry red or white wine
2 cups lamb, veal, or chicken broth
cooked couscous

Preheat oven to 350° Place lamb, boned side up on a flat surface and sprinkle with salt, pepper, and, 1 teaspoon cumin. Roll up jelly roll-style and tie with string. Sprinkle with salt and pepper. If desired, dredge in flour. Heat 2 tablespoons oil in a large pot or roasting pan over medium heat. Brown lamb on all sides (15 to 20 minutes). Remove lamb and pour off excess fat. Add remaining 2 tablespoons oil and sauté onions, carrot celery, and garlic until softened (about 10 minutes). Add remaining 1 teaspoon cumin and tomato paste and stir until darkened. Stir in rosemary. Add wine, stirring to remove any browned particles and bring to a boil. Return lamb, add broth, and bring to a simmer. Cover, place in oven, and cook, basting occasionally, until tender about 25 to 35 minutes per pound or until thermometer registers 145 degrees for rare (about 2 hours) or 150 degrees for medium (2 to 2 ½ hours). Serve with couscous.

Soak 4 ounces dried apricots and 4 ounces pitted prunes in hot water until soft. Add to the lamb cooking liquid and heat through.

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