Braised Lamb Shoulder with Horseradish Jus and Minted Peas

March 30, 2011
1 Ratings
  • Serves 4
Author Notes

I love English cooking. My parents are both from England and I actually spent a year there learning to cook. Horseradish immediately makes me think of the cream spread served with roast beef and Yorkshire puds, but seeing how farmers markets are opening up in the warmer climates I tried to think of something a bit more appropriate to the season. The peas and mint, to me, define spring and the lamb along with them. - lewissimonj —lewissimonj

Test Kitchen Notes

This is a very tasty recipe and it filled the kitchen with a terrific aroma. The lamb was tender and delicious, and the reduced cooking liquid became a delicious gravy with the lamb and the roasted potatoes. I hadn’t used fresh horseradish ever in a recipe, and was very pleased by its flavor. But, the best surprise was the pea puree. I must say I was skeptical – why not serve peas with mint? I was happily surprised that the puree had a hint of mint (rightfully named minted peas) and the texture was very creamy. My husband loved it, and he scooped up extra pea puree and just used it as a side! - LLStone —LLStone

What You'll Need
  • Pea Puree
  • 4 pounds Peas in the Shell
  • 1 bunch Mint
  • Sugar
  • Salt
  • For the Lamb
  • 1 3lb. Lamb Shoulder, Boned and Tied
  • 3 tablespoons Neutral Oil
  • 1 Yellow Onion, Rough Chopped
  • 3 Carrots, Rough Chopped
  • 1/2 Head Celery, Rough Chopped
  • 375 milliliters Red Wine
  • 1 quart Lamb or Beef Stock
  • 1 tablespoon Fresh Grated Horseradish
  • Cornstarch, Dissolved in Water
  1. Bring large pot of liberally salted water to a boil along with tied bunch of mint while shelling fresh peas. Blanch shelled peas and shock in ice water.
  2. Strain peas and put in blender. Blend until smooth, using warm water to help loosen the peas as necessary. Season to taste with sugar and salt. Refrigerate puree until needed.
  3. Preheat oven to 325F. Heat 2 tbsp. oil in a large braising pan. Season lamb shoulder liberally with salt and pepper. Saute each side until golden brown. Set lamb aside.
  4. Pour used oil out of braising pan and when hot again, add remaining tbsp. oil and rough chopped mirepoix (onioins, carrots, celery). Saute until caramelized.
  5. Place lamb shoulder back into pan and cover with wine and lamb (or beef) stock. You can add a sachet of bay leaves, whole black peppercorns, thyme, and rosemary at this point if handy. Bring to the boil, cover, and place in oven to cook until fork tender (about 2 1/2-3 hours).
  6. Remove braised lamb from pan and strain liquid into a clean pan through a fine mesh sieve or chinois. Skim off any fat and place back on stove at high heat to reduce.
  7. Allow the braising liquid to reduce by about half while you flake down the lamb shoulder. Fold in the freshly grated horseradish, adding more if necessary.
  8. Thicken the braising liquid with the dissolved cornstarch. Remember, add the cornstarch bit by bit, allowing the sauce to return to the boil after each addition and gauging the thickness. It should be the consistency of a thin gravy, just enough to coat the back of a spoon. Fold into the braised lamb and horseradish, just enough to loosen up the mixture. Season to taste with salt and pepper.
  9. TO SERVE: Reheat the pea puree. Dot or streak across the braised lamb with a spoon or a squeezee bottle, if available. Serve alongside buttered new season potatoes. Garnish note: If you're lucky enough to have access, a beautiful garnish for the lamb would be pea cress, AKA affilla cress (google it).

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