Monday, May 3, 2010

Dutch Oven Slow Roasted Lamb Shoulder

Here's another cut of lamb that I cooked in my dutch oven this weekend. 

I browned two small (bone-in) lamb shoulders in a hot pan with 2 tbs olive oil on the stove top.
After browning I removed them from the pan and let them cool for a few minutes.
I scored the top of each shoulder with a knife and rubbed in a mixture of: garlic, fennel seed, basil, and rosemary which I crushed and then added olive oil, salt and pepper. (Sorry I didn't measure)
I placed the lamb in a 12 quart dutch oven.
I poured 3 tbs of lemon juice and 1 can of low sodium chicken broth over the meat and then tossed in 6 peeled cloves of  garlic.

To start, I used a hot fire placing 12 briquettes below the dutch oven and 24 on the lid.
After three hours I brushed off the ash and placed 6 briquettes beneath the dutch oven and 12 on the lid.
I left it to cook an additional 4 hours.

This is what I saw when I removed the lid:

I removed the bones and fat from the meat.
I placed the pan juices in a separate bowl and refrigerated.
(On this particular occasion I elected to cook the day before eating.)

Before eating, I skimmed the congealed fat off the top of the pan juices and heated it on the stove top. I warmed the meat in a low-heat oven. We served the lamb with mashed potatoes (with juices drizzled over) and green peas.

This lamb dish was unbelievably succulent. Although the shoulder cut is full of bone and fat, slow, moist roasting allows the meat to fall off the bone and the fat is easily separated. What you are left with is nothing but absolutely delicious lamb meat. We loved it!