Variety of Lamb Recipes for Every Occasion
2 pounds boneless lamb shoulder, cut into 1-inch pieces
Coarse salt and freshly ground pepper
4 tablespoons olive oil, divided
3 1/2 cups chicken stock, divided
2 onions, sliced thinly in rings
5 cloves garlic, sliced thinly
1 tablespoon chopped fresh rosemary, plus pinch for sprinkling
1 tablespoon chopped fresh thyme, plus pinch for sprinkling
8 Yukon Gold potatoes, peeled
4 tablespoons melted butter, divided
Trim excess fat from lamb; season generously with salt and pepper.
In large Dutch oven, heat 2 tablespoons oil over medium-high heat. In three batches, cook lamb for 3 to 5 minutes per side, or until golden brown, adding 1 additional tablespoon oil with each batch. Transfer to bowl. After last batch, stir 1 cup stock into Dutch oven, scraping up any browned bits from bottom. Pour liquid over browned lamb.
To Dutch oven, add onions, garlic, rosemary and thyme; cook, stirring occasionally, for 5 minutes. Return lamb and juices to Dutch oven, and add remaining chicken stock. Bring to a boil, then reduce heat. Simmer, uncovered, for 1 hour, or until meat is tender.
Heat oven to 400°F.
With mandoline or handheld slicer, slice potatoes into 1/4-inch slices. Rinse and pat dry. In two batches, toss with melted butter, using 2 tablespoons per batch.
Cover bottom of 3-quart (or 12-inch) round gratin dish with half the potato slices: starting at outer edge, overlap each potato by half, working in concentric circles toward center (depending on size of potatoes, you should end up with 3 to 4 circles). Place lamb and broth over potatoes, then repeat potato pattern on top with remaining potatoes. Sprinkle top with rosemary and thyme, and season with additional salt and pepper, if desired.
Bake for 1 hour, or until potato edges are crisp and juices are bubbling. Let stand for 5 minutes before serving. Yields 8 servings.
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