- Special Pricing
Sauteed Lamb Shoulder with Garlic and Thyme
- Active Time 20m
- Total Time 1h 5m
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
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. Sauté until the vegetables begin to brown, about 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 1/2, about 5 minutes. Add the veal stock. 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 blender or a food processor fitted with a metal blade. Blend or process 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. Pour the warmed sauce over the top. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
495 calories; 26g total fat; 150mg cholesterol; 807mg sodium; 6g carbohydrates; 1g fiber; 49g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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