Earlier this year I cooked my first piece of lamb with a mushroom rub with a shoulder cut. I had commented that while the flavour was amazing the meat didn’t come out as tender as I would have liked. There were a few recommendations stating that a shoulder cut should be slow cooked. As we had more shoulder cuts that is how I chose to do it this time. The results were much better with really tender meat.
Preheat the oven to 275F/135C
I salt and peppered the lamb then heated up a skillet with olive oil to sear the lamb. Sear both sides for about 4 minutes each. If it is a thicker piece then do it for longer.
Chop up several cloves of garlic and some fresh rosemary. We have a plant that survived all winter so I was able to use that. And for someone that is horrible with houseplants, this is huge!
In a shallow baking pan put in 1 cup stock of your choice. I used turkey stock and added the garlic, rosemary, and the lamb.
I decided to use this red wine as it’s a great drinking wine. Not very mellow so I think in hindsight I would choose a mellow Italian but this wine was really good with the roasted potatoes and parsnips I served with this.
I added about 3/4 cup of wine to the dish.
Cover and slow cook for about an hour and a half. If it is a thicker cut cook longer until it is done the way you want it.
Remove the lamb and over with tin foil and keep in a warm place while you finish the sauce and the rest of the dinner. I put the plate on top of the toaster oven that I was roasting the veg in. Pour the liquid into a sauce pan and bring to a simmer. Add a bit of flour to some water and add to the sauce to thicken. Because the wine was a strong flavour I added a bit of veg bouillon to give a bit of depth to the sauce. Reduce down.
Once the veg is done, plate and drizzle the sauce over the lamb.
I really enjoyed this dish and will definitely experiment with the slow cooking of this meat.
I haven’t cooked lamb before but I found some local meat at our co-op and thought I should give it a try. So I bought some and then wondered what to do with it. One of the great things about the blogging world? Inspiration! I follow the Cooking in Sens blog and she posted a lamb recipe that looked really good. I liked the idea of broth and balsamic vinegar. After a trip to the store I came up with this recipe.
The cut of meat I used was a shoulder chop.
I seasoned with salt then added a dried mushroom rub that contained black pepper. The mushrooms were porcini and shiitake.
I set the chop aside for a few minutes while I prepped the rest of the food so the flavours of the rub could sink in a bit. I then added a bit of olive oil and butter to the skillet and melted the butter. Once hot enough it was time to sear the lamb chop.
I seared each side for a couple of minutes and seared the edges as well. Then set it aside and covered it with tin foil while I made the sauce. I added coarsely chopped mushrooms, shallots, and garlic to the skillet and sauteed for a few minutes.
I had my homemade turkey broth on hand so I used about a 1/2 cup of that. I brought it to a simmer. Then I added balsamic vinegar to the sauce. As this is the real stuff you don’t need much. I used several drops of this. We brought it back from Italy when we were there on our honeymoon and it really works well in a lot of dishes.
Once the sauce was done I added the lamb back in to cook a bit more. We like our meat rare but not blue. Because this is the first time I cooked lamb I was on a bit of a learning curve to get it to the right doneness but I got there in the end.
We paired the dish with this wine. We belong to the Virgin Wine club and every 3 months we get a case of red. This was a good one and it held up to the earthy taste of the dish. As a stand alone it was a bit rough.
I served the lamb with roast potatoes and some corn.
Overall I was pleased with the flavour but I think I’ll try to find a better cut of meat next time. This would also work well with steak.