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 LAMB WITH BASIL AND GARLIC STUFFING

Steps:

• When the lamb is boned, ask the butcher to remove the bones and crack them. Combine the bacon, garlic, parsley, and basil in a food processor or use a blender. Blend the ingredients to a fine puree. Sprinkle the lamb inside with salt and pepper. Spread the bacon mixture inside the lamb to fill it. If some of the stuffing oozes out, no matter. Sew up the lamb, tucking in torn pieces as necessary. Sprinkle the lamb all over with salt and pepper. Rub the lamb with any excess bacon and herb mixture. Place the lamb, fat side down, in a heavy casserole and arrange the bones around it. The lamb and bones should fit snugly inside the casserole. Brown the lamb on all sides and sprinkle onion and carrots around it. Cover and cook for about 5 minutes. Carefully pour off and discard all fat that has accumulated. Add the wine, tomatoes, salt and pepper. Cover and bring to the boil. Cook and bring to the boil. Cook over moderate heat for about 2 hours. Remove the lamb and strain the sauce into a saucepan. Bring to the boil and skim the surface as necessary to remove as much fat as possible. Cook the sauce down until it is properly concentrated and sauce-like. Slice the meat and spoon a little of the sauce over each serving.

ROSEMARY AND THYME BRAISED LAMB SHOULDER

Steps:

• Roast lamb:
• Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
• Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
• Bring roast to room temperature (about 1 hour).
• Preheat oven to 350°F with rack in lower third.
• Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
• Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
• Make sauce:
• Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
• To serve:
• Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.