Lamb and cauliflower salad

October  8, 2015
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Author Notes

For leisurely warm-weather dinners, indoors or out. Savory braised lamb with cauliflower and dark greens. Can also be made with flanken, beef short ribs or tongue. For the tongue, you may want to cook it separately first, then add to the braise for just long enough to flavor it and heat it up, not the full 2 1/2 hours. Adapted from chef-owner Doug Crowell of Buttermilk Channel Restaurant, Brooklyn, 2011. —Nancy

  • Prep time 30 minutes
  • Cook time 2 hours 30 minutes
  • Serves 4 as a main, 8 as a side
  • Braised lamb
  • 1 1/2 pounds Lamb shoulder (700g)
  • 1 Carrot, medium size (60g)
  • 2 celery stalks (60g)
  • 2 garlic cloves (5 to 10g)
  • 1/2 onion, medium to large (150-225g)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • stock (as needed)
  • 1 cup Red wine (225 ml) like Shiraz, Montepulciano d'Abruzzo, Rioja or Farnese (225 ml)
  • 1/4 cup capers, rinsed of salt or vinegar (60 ml)
  • 4 to 8 eggs large (about 60 ml each), soft cooked
  • to taste Red wine for drinking (same one as used in the braise)
  • Salad
  • 4 cups cauliflower, about 750g, measured after trimming
  • 1 cup croutons (225g)
  • 4 cups romaine or other dark greens (150g)
  • 1/4 cup red-wine vinegar (50 ml)
  • 1 tablespoon olive oil, extra virgin (15 ml)
  • 1 or 2 teaspoons grainy mustard (5 or 10 ml)
  • 1 cup mayonnaise (225 ml)
  • 1/4 cup buttermilk (50 ml, optional)
  • 4 cups frisee lettuce (150g)
In This Recipe
  1. Braised lamb
  2. Heat oven to 325F or 160C. Season lamb. 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) & garlic, all roughly chopped, to original pan & cook until golden. Deglaze with 1c (225 ml) red wine.
  3. 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.
  1. Salad
  2. Raise oven to 400F or 200C. Trim cauliflower into florets, toss with 1 tbsp.(15 ml) olive oil, roast 15-20 minutes or until lightly browned. Remove from oven & set aside.
  3. Whisk mayonnaise, mustard, vinegar & buttermilk (if using). Warm shredded lamb in half cup (125ml) reduced braising liquid. Add roasted cauliflower flowerets, croutons & 3/4 cup (180 ml) salad dressing. Add warm lamb & its liquid to bowl. Toss until coated.
  4. Line each plate or wide bowl with romaine leaves & shredded frisee. Spoon mixed lamb, cauliflower & croutons over lettuces. Drizzle plates with remaining salad dressing & top each with tablespoon of (rinsed) capers & soft boiled egg (whole or cut in half).
  5. Serve with same red wine you used in the braise.

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