Rosemary And Thyme Braised Lamb Shoulder Recipes

NEIL PERRY'S BRAISED LAMB SHOULDER WITH THYME-ROASTED MUSHROOMS

Steps:

• 1. Place all the marinade ingredients in a bowl and combine with the lamb pieces. Marinate in the fridge for 8 hours.
• 2. Remove the lamb from the marinade, pass the liquid through a fine sieve and reserve. Discard the other ingredients.
• 3. Heat 2 tablespoons of the oil in a heavy-based saucepan over high heat. Seal the lamb in batches until browned (2-3 minutes each batch). Remove the meat from the pan and set aside.
• 4. Add the remaining oil and reduce the heat to low. Cook the onion and garlic until softened (10-15 minutes). Add the tomato paste and cook for a few minutes, then add the flour and cook, stirring constantly, for 3 minutes. Slowly whisk in 250 millilitres of the reserved marinade liquid, stirring constantly for a few minutes until there are no lumps. Stir through the stock and passata and season well with salt and pepper. Return the lamb and any juices to the pan, along with the carrot and celery. There should be enough liquid to cover.
• 5. Bring to a simmer over high heat, cover and reduce heat until gently simmering, cook for 30 minutes, uncover and cook for a further 30-60 minutes, or until the meat is tender. Set aside to cool for 10 minutes. Pour the sauce into a large frying pan and reduce to desired consistency (10-15 minutes). Return the lamb to the sauce, adjust seasoning.
• 6. For the mushrooms, preheat oven to 200°C. Place mushrooms, stems up, on a baking tray. Brush with the butter and drizzle with the oil. Scatter with thyme leaves and season. Roast in the oven for about 15 minutes or until tender.
• 7. Serve lamb with parmesan, mushrooms and green salad.

ROSEMARY BRAISED LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

BRAISED LAMB SHANKS WITH ROSEMARY

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
• Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
• Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

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.

ROSEMARY-THYME LAMB CHOPS

Steps:

• Sprinkle lamb chops with pepper and salt. In a small bowl, mix mustard, rosemary, thyme and garlic., Grill chops, covered, on an oiled rack over medium heat 6 minutes. Turn; spread herb mixture over chops. Grill 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

BRAISED LAMB SHOULDER CHOP

Steps:

• Preheat oven to 300 degrees. Season both sides of the lamb with salt and pepper.
• In a medium dutch oven, warm one tablespoon of olive oil. Add in the onions and fennel. Let cook for 3-5 minutes, stirring occasionally, until veggies start to soften. Add in the parsnips and mushrooms to cook for another 3-5 minutes. Mushrooms should start to soften slightly, but still not be fully cooked.
• Remove the veggies from the pot with a slotted spoon, and set aside. Heat remaining tablespoon of oil in the pan, and sear the lamb chops for about 3 minutes per side. Chops should get a nice color to them, but not be cooked through. Do this in batches if needed, to ensure they get a nice caramelization.
• While the lamb is searing, ready your braising liquid. Combine the wine and mustard (if using wine), or the stock, vinegar and mustard. Whisk together well.
• When both sides of the lamb have a nice color, add the garlic into the pot, and cook for one more minute. Add the veggies back to the pot with the fresh herbs, and give a good stir to mix everything together. Pour the liquid over the meat and veggies.
• Cover and cook in the preheated oven for 2 hours. Serve immediately.