Braised lamb on wilted cauliflower romaine salad - for summer & fall

By • October 8, 2015 0 Comments

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Braised lamb on wilted cauliflower romaine salad - for summer & fall


Author Notes: Adapted from owner Doug Crowell of Buttermilk Channel Restaurant, Brooklyn, 2011. I've changed the meat to lamb shoulder and omitted the buttermilk for kosher eaters. Other choices: beef cheeks or short ribs, flanken, beef tongue. For the tongue, you may want to cook it separately first, then add to the braise for just long enough to flavor it, not the full 2 1/2 hours. Last, they call it a winter or cool weather dish but I recommend making it when cauliflower is in season which is summer and fall here in Ontario.Nancy

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Serves 4

For meat and garnish

  • 1 1/2 pounds Lamb shoulder (see headnote for other options)
  • 1 carrot, medium size, 2-3 oz
  • 2 celery ribs
  • 2 garlic cloves
  • 1/2 onion
  • 2 sprigs thyme
  • 1 bay leaf
  • stock (as needed)
  • 1 cup white wine (dry, your choice)
  • 1/4 cup capers (in salt if you can find them, otherwise in vinegar)
  • 4 eggs, soft boiled (large - each about 2 oz)
  1. Heat oven to 325F. Season lamb with salt and pepper. Heat heavy-bottomed pot over medium high heat. Add lamb and lightly brown all over. Remove lamb to plate. Add mirepoix vegetables (onion, carrot, celery) and the garlic, all roughly chopped, to original pan & cook until golden. Deglaze with white wine.
  2. Add reserved lamb, produce & wine, bay leaf & thyme to a Dutch oven or other oven-proof pot. Add stock to cover. Cover pot, cook in oven 2 1/2 hours until meat is falling-off-bone tender. Separate meat from bones. Strain braising liquid, return to pot and reduce - on top of stove - by half. Set aside.

For salad and dressing

  • 1/2 Cauliflower medium or large head
  • 1 cup croutons, home-made or good quality store-bought
  • 1 head EACH of frisee and romaine lettuce
  • 1/4 cup red-wine vinegar
  • 1 tablespoon olive oil
  • 1/2 tablespoon grainy mustard
  • 1 cup mayonnaise, home-made or your favorite commercial brand
  • 1/4 cup buttermilk (optional)
  1. Raise oven heat to 400F. Trim cauliflower into florets (about 3-4 cups), toss with 1 tbsp. olive oil, roast for 15-20 minutes or until lightly browned. Remove from oven & set aside.
  2. Whisk together mayonnaise, mustard, vinegar & optional buttermilk. Warm shredded lamb in half cup of reduced braising liquid. Line serving bowl with some large leaves of romaine & shredded frisee. Add roasted cauliflower flowerets, croutons & 3/4 cup salad dressing. Add warm lamb and its liquid to bowl. Toss until coated. Divide onto four plates.
  3. Drizzle each plate with remaining salad dressing and top each with tablespoon of (rinsed) capers and one soft boiled egg (whole or cut in half).

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