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January 27, 2005
Catalan-Style Shoulder of Lamb
Ingredients:
3 lemons
One 7-8 lb boneless lamb shoulder, trimmed
Salt and freshly ground black pepper
10 cloves garlic, peeled
2 sticks cinnamon
1 lb. ripe tomatoes, peeled & seeded (or 1 28-oz. can whole peeled tomatoes w/juice)
One 750-ml. bottle sweet banyuls or ruby port
2 springs of fresh thyme
2-3 bay leaves
Directions:
1. Bring a medium pot of water to a boil over high heat; then add lemons and blanch for 2 minutes. Drain; then cut each lemon into 8 pieces lengthwise, and set aside.
2. Season lamb generously with salt and pepper. Set a large, heavy roasting pan over 2 burners on top of the stove. Add lamb, fat side down, and cook, without additional fat, over medium-high heat, turning once, until well browned on both sides, about 20 minutes in all. Remove lamb, and set aside; then pour off and discard excess fat, and return pan to stove.
3. Add lemons to roasting pan, and cook over medium heat for about 2 minutes, stirring and crushing lemons with a wooden spoon and scraping up any browned bits stuck to bottom of pan. Add garlic and cinnamon, and cook for 2-3 minutes. Add tomatoes, banyuls, thyme, and bay leaves, and cook for 1 minute more. Season to taste with salt and pepper; then return lamb to pan. Reduce heat to low, cover pan tightly with foil, and braise slowly until lamb is tender, about 1 ¾ hour. Remove cinnamon, thyme, and bay leaves before serving.
This recipe serves 8 to 10 people.
Posted by Kelli Little at January 27, 2005 03:54 PM