This meal is filled with exciting flavors and vegetables that come together nicely to create this yummy lamb shoulder dish.
Recipe from Chef Michael Symon, Lola and Lolita (Cleveland, Ohio)
Prep: 30 mins
Cook: 2 hrs 30 mins
Yields: 6 servings
Ingredients
Braised Lamb
2 lbsAmerican Lamb shoulder, visible fat removed and cut into bite size pieces
2 tspsalt
2 tsppepper
1 tbspground cumin, divided
1 tbspground cinnamon, divided
1 tbspground coriander, divided
2 tbspolive oil
4 cupsfat free chicken broth
1 cuptomato juice
2 onions sliced
2 large carrots, cut into 1/4-inch-thick slices
2 cloves garlic, finely chopped
Tomato Marmalade (recipe follows)
Tomato Marmalade
1 tbspolive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cupschopped Roma tomatoes (about 8 large)
1/4 cupbrown sugar, packed
3 tbspwhite balsamic vinegar
1 tspsalt
1/2 tsppepper
2 tbspchopped fresh mint leaves
2 tbspchopped fresh cilantro leaves
Directions
Recipe provided by the American Lamb Board
00:00
https://cascadecreeklamb.com/wp-content/uploads/2020/11/Braised-Lamb-Shoulder-w-Tomato-Marmalade.jpg333500Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2016-02-24 18:32:362016-02-24 18:32:36Braised Lamb Shoulder with Tomato Marmalade