July/August 2006
The best way to prepare this dish is to head down to your local farmers’ market and pick out your favorite vegetables. If your market has a farmer who sells good grass-fed lamb, pick up a boned, rolled and tied shoulder. If you’re at the Clayton or Soulard Market, look for Mark at M&K Meats. Dave from Prairie Grass Farms sells at the GreenMarket in the Central West End.
- 1 boned, rolled and tied lamb shoulder (4 pounds)
- 1 onion, peeled and sliced thick
- 2 carrots, peeled and sliced thick
- 6 cloves of fresh garlic, whole
- 3 ripe tomatoes, halved, seeds scraped out and then rough-chopped
- ¼ cup tomato purée
- 1 bay leaf, fresh if available
- Sprigs of fresh thyme, tarragon, savory or your favorite herbs
- 1 quart homemade or low-sodium chicken broth
- Olive oil
- Salt and fresh ground pepper
Generously season the lamb with salt and a few turns of the pepper mill.
In a heavy Dutch oven, heat 2 tablespoons of olive oil until “wavy hot.” Sear and brown the seasoned lamb in the hot oil until all sides of the lamb are evenly crusted. Remove and set aside on a platter. Add onion, carrots, garlic and tomatoes to the oil. While stirring occasionally, allow the vegetables to take on a little color. Add herbs, bay leaf and tomato purée. Stir. Continue to cook another 2–3 minutes.
Return the seared lamb along with any juices to the Dutch oven. Pour in the broth, wait for it to come to a simmer, cover and place into a 200-degree oven for 2½–3 hours (or until tender). Carefully remove the Dutch oven from your oven, crack the cover slightly and allow the lamb to cool at least 30 minutes.
Place the lamb on a cutting board, then pour the braising liquid and vegetables into a saucepan. While bringing the liquid to a boil, skim any fat from the surface and continue to do so as the liquid reduces by a third or until slightly thickened. Strain the sauce.
Slice the lamb into one-inch thick slices and arrange in the center of your plates or platter. Spoon half of the sauce over the lamb, arranging your vegetables around it. Serve at once with the extra sauce in gravy boat.
While your lamb is cooking, bring 2 quarts of lightly salted water to a boil.
Farmers’ Market Vegetables
We chose the vegetables listed below, but feel free to serve whatever your family or guests enjoy. There are no wrong choices.
- 1 bunch each baby carrots, golden beets, turnips, washed but not peeled
- 2 sweet onions
Leaving the onions washed but unpeeled, cut down from the top of the onion, making a cross about one inch deep. Place on a double-thick piece of tinfoil, drizzle with a little oil, balsamic vinegar and salt. Fold up the sides of the foil, making an enclosed package. Place in the oven next to the Dutch oven for the last 45 minutes of cooking.
Cook each of the vegetables (5–6 minutes for the carrots and 10 minutes for the beets and turnips), removing with a slotted spoon and placing in a bowl of iced water.
As the vegetables cool, gently rub them in a clean kitchen towel to scrape away the skins.
When ready to serve, peel away the skin from the roasted onions and cut into large pieces through the core. Place the carrots, beets and turnips in a few ounces of water, a tablespoon of butter, a little salt and fresh-ground pepper in a large sauté pan with a cover. Over medium-high heat, steam the vegetables 2–3 minutes, then remove the cover and let most of the water evaporate. Add the onions and chopped parsley. Toss and serve.
