SLOW-ROASTED SPRING LAMB SHOULDER WITH SPRING ONION AND FAVA BEAN SALAD
Celebrate the fresh flavors of spring with this seasonal menu from chef Shea Gallante. Perfect for Easter, this dish tastes even better when prepared a day in advance.
Provided by Martha Stewart
Number Of Ingredients 23
Steps:
- Make the lamb: Preheat oven to 400 degrees.
- In a small bowl, mix together 1/4 cup oil with nutmeg, paprika, and fennel. Rub lamb all over with spice mixture and season with salt and pepper. Heat remaining 1/4 cup oil in a large Dutch oven or roasting pan over high heat. Add lamb and cook, turning on all sides, until seared.
- Remove lamb from pan. Make small incisions in lamb, about 2 inches apart; alternate tucking spring onion slices or garlic cloves and rosemary into incisions. Place remaining spring onion slices or garlic cloves, onions, celery, and carrots in roasting pan and set lamb on vegetables. Add beef stock and thyme to pan and bring to a boil over medium-high heat; cover tightly with parchment paper-lined aluminum foil. Transfer to oven and cook 5 to 10 minutes; reduce heat to 300 degrees. Cook until lamb is tender and pulling away from the bone, 3 1/2 to 4 hours. Remove from oven and let stand in pan for 2 hours.
- Remove lamb from pan and carefully remove bone, leaving as much meat in one piece as possible. Strain cooking liquid and set aside; discard solids.
- Make the salad: Meanwhile, preheat oven to 350 degrees. Place sun-dried tomatoes in a small bowl and add enough water to cover; let stand until rehydrated, about 10 minutes. Drain, finely chop, and set aside.
- Heat canola oil in a medium ovenproof skillet over medium high heat. Add onions and cook until charred. Add honey and cook until onions are caramelized, about 2 minutes. Add vegetable stock and vinegar to deglaze. Transfer to oven and cook until just tender, 10 to 20 minutes. Transfer to a medium bowl.
- Meanwhile, heat olive oil in another medium skillet over medium-high heat. Add shallot and cook, stirring, until soft and translucent. Add fava beans and cook, stirring, until tender, 3 to 4 minutes. Stir in sun-dried tomatoes and remove from heat. Add to bowl with onions; add mint and season with salt and pepper. Serve with lamb and reserved strained cooking liquid.
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Dale Williams
[email protected]This recipe was a bit time-consuming, but it was worth the effort. The lamb was fall-off-the-bone tender and the salad was a great addition.
Ola Maruf
[email protected]The lamb shoulder was delicious, but the salad was a bit bland for my taste. I would add some more herbs or spices to the dressing next time.
Nuriy a Asadova
[email protected]I wasn't sure about the fava bean salad at first, but it ended up being my favorite part of the dish. It was so light and refreshing, and it paired perfectly with the lamb.
phillip termini
[email protected]This was my first time cooking lamb shoulder and it was a success! The meat was so tender and flavorful. I will definitely be making this again.
Alyan Sheran
[email protected]I've made this recipe a few times now and it's always a hit. The lamb is always tender and flavorful, and the salad is a great way to add some freshness to the dish.
Selina Ambalo
[email protected]I'm always looking for new ways to cook lamb, and this recipe didn't disappoint. The lamb was cooked perfectly and the salad was a great addition.
Heber Alanis
[email protected]I love how simple this recipe is. It's perfect for a weeknight meal, but it's also fancy enough for a special occasion.
rajdev das
[email protected]This was my first time cooking lamb shoulder and it turned out amazing! The meat was so tender and juicy, and the salad was a perfect accompaniment. I will definitely be making this again.
M.Asif
[email protected]I'm not a huge fan of lamb, but I really enjoyed this dish. The meat was tender and flavorful, and the salad was a great way to balance out the richness of the lamb.
cute girl
[email protected]This recipe is perfect for a special occasion. The lamb was cooked to perfection and the salad was a beautiful and delicious addition.
Olalekan Khalid
[email protected]I found that the lamb shoulder needed a bit more seasoning than the recipe called for. I added some garlic powder and rosemary, and it turned out great.
Sad Love story
[email protected]This recipe was a bit time-consuming, but it was worth the effort. The lamb was fall-off-the-bone tender and the salad was a great addition.
Asenathi Bom
[email protected]The lamb shoulder was delicious, but the salad was a bit bland for my taste. I would add some more herbs or spices to the dressing next time.
Ziad Abou Zaher
[email protected]I wasn't sure about the fava bean salad at first, but it ended up being my favorite part of the dish. It was so light and refreshing, and it paired perfectly with the lamb.
Moni Yara
[email protected]This was my first time cooking lamb shoulder and it was a success! The meat was so tender and flavorful. I will definitely be making this again.
Rupai Karuti
[email protected]I've made this recipe a few times now and it's always a hit. The lamb is always cooked perfectly and the salad is a great way to add some freshness to the dish.
M.A.H. Rana
[email protected]I love how easy this recipe was to follow. Even though it took some time to cook, it was totally worth it. The lamb was fall-off-the-bone tender and the salad was refreshing and flavorful.
Nifae Fereti
[email protected]This lamb shoulder turned out so tender and juicy! The flavors were amazing, and the salad was a perfect accompaniment. Highly recommend!