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Sauteed Lamb Shoulder with Garlic and Thyme

Source: Casual Cuisines of the World - Bistro
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Active Time:  20 Minutes
Total Time:  1 Hour 5 Minutes
  Serves 4
The combination of lamb with garlic and herbs is a classic European preparation. To vary the recipe, serve it with a variety of different side dishes, such as spicy couscous with garbanzo beans or ratatouille. A red Bordeaux or other hearty, slightly complex wine is always a nice accompaniment.
3 tablespoons olive oil
2 pounds boneless lamb shoulder, trimmed of fat and cut into 1-inch cubes
1/2 cup chopped white onion
1 small carrot, peeled and diced
1 head garlic, separated into cloves and peeled
1 teaspoon salt, plus salt to taste
1/4 teaspoon freshly ground pepper, plus ground pepper to taste
1 tomato, coarsely chopped
1 tablespoon finely chopped fresh thyme
1 cup dry white wine
3 cups veal stock or purchased beef stock
Sauteed Lamb Shoulder with Garlic and Thyme Recipe at
In a large sauté pan over high heat, warm 2 tablespoons of the olive oil. Working in batches, add the lamb and sauté until the meat begins to brown, about 5 minutes. Using a slotted spoon, transfer the meat to a plate and set aside.

Pour off the fat from the pan and place over medium-high heat. Add the remaining 1 tablespoon olive oil to the pan, and, when it is hot, add the onion, carrot and garlic and sauté until the vegetables begin to brown, 4-5 minutes.

Return the lamb to the pan and add the 1 teaspoon salt, the 1/4 teaspoon pepper, tomato, thyme and wine. Reduce the heat to medium and cook until the liquid is reduced by half, about 5 minutes. Add the veal stock and bring to a boil over high heat. Reduce the heat to medium and simmer until the lamb is tender when pierced with a fork, about 45 minutes.

Pour the contents of the sauté pan through a fine-mesh sieve into a clean container. Remove the meat and vegetables from the sieve and separate them. Keep the meat warm.

Place the vegetables and all of the strained liquid into a food processor fitted with a metal blade or in a blender and process or blend on high speed until the sauce is smooth, about 30 seconds.

Pour the sauce into a saucepan and rewarm over medium heat. Season to taste with salt and pepper.

Place the lamb on a warmed serving platter or individual plates and pour the warmed sauce over the top. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 495
Fat. Total: 26g
Fiber: 1g
Carbohydrates, Total: 6g
Sodium: 807mg
% Cal. from Fat: 47%
Cholesterol: 150mg
Protein: 49g
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