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Braised Lamb Shoulder
Featuring lemon grass, lamb shoulders and pickled carrots, this savory dish is filled with flavor and spices.
Servings
30
30
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Game
- Vegetables
Source: University of Maryland Green Tidings Food Truck
Featuring lemon grass, lamb shoulders and pickled carrots, this savory dish is filled with flavor and spices.
Ingredients
2 lamb shoulders, trimmed to lay flat
6 shallots, halved
6 garlic cloves, peeled, left whole
2 lemon grass shulks, ends trimmed, beaten
4 sprigs fresh thyme
3 cups white wine
1 gal. demi
1 gal. chicken stock, made fresh
1 oz. Dijon mustard
1 oz. shredded carrots, pickled in pickle liquid overnight
Steps
In hot rondeau, sear lamb shoulder on both sides until golden brown. Reserve in 6-inch hotel pan. Change oil each time to sear new piece of lamb.
Once lamb is seared, add shallots, garlic, lemon grass and thyme to rondeau and caramelize.
Deglaze with white wine and reduce 90%.
In 6-inch hotel pan, add everything from rondeau, demi and chicken stock. Bring everything up to a simmer and cover with aluminum foil.
Cook at 330°F on high for 2 1/2 hours until tender.
Once tender, remove foil and let shoulder cool in broth for 1 hour.
Remove shoulder, keeping whole, and cool down.
Strain braising liquid and chill until next day.
The next day, skim off fat from sauce and reduce until ju consistency.
Portion lamb shoulder to 3-ounce portions.
Additional Tips
For food truck pickup: Shoulder will be resting warm in reduced braising liquid. Add pickled carrots, Dijon mustard and rustic potato bread.
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