Braised Lamb Shoulder with Dukkah

Braised Lamb Shoulder with Dukkah

Braised Lamb Shoulder with Dukkah

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Braised lamb shoulders are forgiving. I love a cut of meat that gets better if you forget about it.This dish is aromatic and full of texture.The meat will fall off the bone and the nutty sweet crunch from the Dukkah will be memorably fragrant.This Egyptian dish will make the perfect centerpiece for any spring holiday.


Yields
1 servings
Braised Lamb Shoulder with Dukkah

Ingredients

  • 3 julienned red onion
  • 15 cloves of garlic
  • ¼ cup olive oil
  • bundle fresh dill
  • bundle fresh thyme
  • 1 lamb shoulder on the bone
  • ½ bottle dry white wine
  • 1 quart chicken stock
  • 3 tablespoons kosher salt
  • 1 teaspoon Vietnamese black pepper ground
  • ½ cup Dukkah Hazelnut
  • ¼ cup chopped parsley
  • zest of 1 lemon

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Directions

  1. Preheat the oven to 350
  2. In a sheet tray large enough for the lamb shoulder, lay onions, garlic, oil and brown in the oven for 20 minutes.
  3. Lay the herbs on top of the vegetables and add the Lamb shoulder, wine, stock and season the lamb shoulder liberally.
  4. Cover the lamb shoulder with parchment paper and foil for 4 hours until the meat easily falls off the bone with a knife. Remove the lamb shoulder and strain the sauce. Reduce if needed. Pour the sauce over the lamb shoulder and garnish with Dukkah, parsley and Lemon Zest. Eat with couscous and roasted vegetables.
Braised Lamb Shoulder with Dukkah

Braised Lamb Shoulder with Dukkah

COOK TIME:
  • 3 julienned red onion
  • 15 cloves of garlic
  • ¼ cup olive oil
  • bundle fresh dill
  • bundle fresh thyme
  • 1 lamb shoulder on the bone
  • ½ bottle dry white wine
  • 1 quart chicken stock
  • 3 tablespoons kosher salt
  • 1 teaspoon Vietnamese black pepper ground
  • ½ cup Dukkah Hazelnut
  • ¼ cup chopped parsley
  • zest of 1 lemon
  1. Preheat the oven to 350
  2. In a sheet tray large enough for the lamb shoulder, lay onions, garlic, oil and brown in the oven for 20 minutes.
  3. Lay the herbs on top of the vegetables and add the Lamb shoulder, wine, stock and season the lamb shoulder liberally.
  4. Cover the lamb shoulder with parchment paper and foil for 4 hours until the meat easily falls off the bone with a knife. Remove the lamb shoulder and strain the sauce. Reduce if needed. Pour the sauce over the lamb shoulder and garnish with Dukkah, parsley and Lemon Zest. Eat with couscous and roasted vegetables.

Braised Lamb Shoulder with Dukkah

Braised lamb shoulders are forgiving. I love a cut of meat that gets better if you forget about it.This dish is aromatic and full of texture.The meat will fall off the bone and the nutty sweet crunch from the Dukkah will be memorably fragrant.This Egyptian dish will make the perfect centerpiece for any spring holiday.


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