California Farm Lamb Shoulder Dinner
Whole young lamb shoulder is 2 pounds, deboned and trimmed to a 1 1/2 pound piece of tender meat, prepared here in four steps: marinaded, simmered, roasted, in bean sauce, then seared to a perfect finish. Foolproof every time! The meat is served on a platter on top of the beans with boiled young potatoes. A sophisticated dish, easy to make.
California Farm Lamb Shoulder Dinner
Whole young lamb shoulder is 2 pounds, deboned and trimmed to a 1 1/2 pound piece of tender meat, prepared here in four steps: marinaded, simmered, roasted, in bean sauce, then seared to a perfect finish. Foolproof every time! The meat is served on a platter on top of the beans with boiled young potatoes. A sophisticated dish, easy to make.
Open in Cookpad AppSteps
- 1
Marinade lamb in milk overnight, rinse, dry. Soak white beans and fava beans overnight covered in water, 1/2 tsp seasalt. Next morning, add 3 ounces chopped bacon, bring to boil, simmer till fava beans are soft, set aside.
- 2
Rub meat with pepper, salt and honey
- 3
Pour brandy over meat. Boil spices and chopped shallots, crushed garlic in 1/2 cup of bouillion to make marinade. Pour over meat, let marinade overnight
- 4
Bring water to boil for miniature potatoes, boil till done, about 20 minutes, drain. Add beans and marinade to roasting dish. Add potatoes.
- 5
Simmer meat on top of beans and potatoes in ceramic roaster, put lid on, 45 minutes at a low 250F degrees. After 30 minutes, feel every five minutes if meat is rare, medium, or well done, then sear meat 2 minutes on each side in hot cast iron skillet to serve.
- 6
Slice meat thin across grain, sprinkle with chopped fresh mint leaves, Enjoy.
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