Saturday, January 19, 2013


Lamb shoulder is one of the less popular cuts of lamb; the leg, the rack, and recently the breast (ribs) have all been served more often on tables in restaurants or homes.  But it is a great piece of meat, full of flavor and can be used in many ways.

I like to braise lamb shoulder, but when I get a nice shoulder chop, it is also very nice cooked like a steak.  To make the connective tissues and the fat a bit more manageable, after searing it, I put it in a very low oven for a while (200 F, maybe 30 minutes).  You still get nicely medium meat, but you can cut around (or eat) the rest much easier.  It is got so much flavor that the parsley-basil-garlic sauce was completely unnecessary.

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