In anticipation of this year's Piglet, we'll be sharing articles, recipes, and tips from past winners. Following Good to the Grain is The Art of Living According to Joe Beef. Learn more about this year's tournament here, or head to Provisions to add some of the titles to your bookshelf!
Today: A classic braised lamb shoulder -- with a modern sauce -- for a cold winter's night.
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Mint is a classic accompaniment for lamb. And it wasn't until Jennifer May shot this classic braised lamb recipe with its mint condiment that we really appreciated its beauty. It's something we imagine on the Sunday table of Mayor Drapeau, who brought Expo 67 and the '76 Olympics to Montreal (and chased away the hookers and the gangsters -- albeit temporarily).
2 pounds boneless lamb shoulder, trimmed, rolled, and tied Salt and pepper 3 tablespoons neutral oil 1 onion, quartered 1 carrot, peeled and chopped into chunks 1 cup frozen or very fresh shelled peas 10 cloves garlic 10 sprigs thyme 1 cup dry white wine
1 cup pitted dates 1/2 cup water 1/2 cup packed brown sugar 1 cup cider vinegar Pinch of cayenne pepper 1/2 cup grated fresh horseradish 3 heaping tablespoons dried peppermint, stems removed 1 tablespoon Worcestershire sauce