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I'm looking to cook some cut up lamb shoulder. Want a more Mediterranean/herb forward preparation instead of a curry. Recipe ideas?

I was thinking marinading in olive oil, salt, pepper, garlic, rosemary, thyme overnight, then roasting in baking dish. Should I add lemon juice? first time cooking lamb! Any suggestions would be great!

asked by Matt Sloan almost 2 years ago
14 answers 596 views
Ba67bb65 4a48 4c32 9267 a44ff4dae0fb  tobacco road 010
added almost 2 years ago

moroccan style. Dates, ras al hanout etc.
Couscous.
Yum.

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Nancy

Nancy is a trusted home cook.

added almost 2 years ago

See similar ideas (for leg, but could be adapted to shoulder) Daniel Boulud lamb Cleopatra in WSJ.

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amysarah

amysarah is a trusted home cook.

added almost 2 years ago

Your marinade sounds perfect. Pretty much what I use all summer for lamb on the grill. And yes - add lemon!

B8d44198 787a 4886 96f4 0abd13b5e8ba  stringio
added almost 2 years ago

Thanks! What kind of sides do you usually prepare with it?

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amysarah

amysarah is a trusted home cook.

added almost 2 years ago

Many things. Usually during the summer, so there's more choice of veg's - but roasted potatoes are always good (you can squeeze some lemon over them, along with olive oil, garlic, etc.) Maybe some warm flatbread, a salad with black olives, feta, red onion, cuke and tomato is classic. Ratatouille is also perfect with lamb this way...

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added almost 2 years ago

In Croatia (where my family is from) we serve a dish called Lamb Peka. The Peka is traditionally covered and cooked in coal (very traditional and rustic), but of course you can cook this in the oven. You can add a mixed herb bundle (rosemary, thyme, bay) if you prefer more herbs? This is simple but really delicious!
Check out this recipe - http://www.sbs.com.au/food...

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added almost 2 years ago

I would throw a little bit of Dijon mustard in the mix and maybe mint. I definitely think you're on the right track here! I would lemon zest instead of juice, since juice can be a very noticeable flavor and the zest will give you a nice touch of citrus.

Also, if it's already cut/cubed, why not skewer them on rosemary sprigs instead of just adding the chopped herb...the flavor will be a bit more subtle but it makes a lovely presentation.

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added almost 2 years ago

Google Food and Wine fez lamb....did it last week , divine! The carrots with honey and ginger
Ginger was terrific with it.....

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Nancy

Nancy is a trusted home cook.

added almost 2 years ago

Lamb with onions by Rowley Leigh in Financial Times.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added almost 2 years ago

Or lamb roast with haggis seasonings, served with potatoes, turnips, scotch. Only a month late or 11 months early for Burns Day.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added almost 2 years ago

Lots of good feedback here. Your marinade is near perfect, but suggest you add dijon, lemon juice and/or red wine vinegar or red wine; you want some punch in that vinaigrette. I would also suggest marjoram over rosemary, mostly because i think rosemary is so overused on lamb!
HEY! What a second, Matt: read this:
http://www.sfgate.com/recipes...

I was actually thinking leg of lamb when i wrote my advice, but Shoulder has its own needed treatment. The SF Gate article is succinct and terrific.

B8d44198 787a 4886 96f4 0abd13b5e8ba  stringio
added almost 2 years ago

Guys these all sound so delicious. Thanks for all the ideas! The only other thing I'm wondering now is how I should cook it exactly. I've read some recipes saying you should brown it in cast iron then deglaze with white wine. Some say just put the lamb in a baking dish covered and cook away. Thoughts?

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added almost 2 years ago

Definitelybrown it. Gives a good flavorful caramelized edge to the meat.

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added almost 2 years ago

I would brown it....