Lamb Shoulder w/ Lentil Puree, Mushrooms & Raisins
This recipe was inspired by the bold, meaty & smoky notes of our newest 2007 Syrah releases. This hearty dish possesses the richness and aromatics that make a superb pairing with Syrah!
4 lamb shoulders 8 oz. each
1 Tbsp. salt
1 Tbsp.
1 c. white wine
1 cup lentils soaked in water one hour
2 ounces bacon chopped in large pieces
(you will be removing these for later use so make the pieces big enough to retrieve)
½ cup diced carrot
½ cup diced celery
1 cup diced white onion
4 cups chicken stock
6 tablespoons extra virgin olive oil
2 tablespoons butter
2 cups chopped mushrooms
½ cup raisins
Marinate lamb in salt, garlic and wine 8 to 24 hours.
Pureed lentils
Drain soaking lentils. Cook bacon in saucepan until bacon begins to render its fat. Add carrot, celery and onion and cook until vegetables begin to caramelize. Add lentils and chicken stock and cook over medium heat for an hour. Remove bacon pieces and puree lentils and vegetables. Keep warm.
Mushrooms and raisins
Melt butter into 2 tablespoons olive oil over medium heat. Add mushrooms and raisins and cook for approx.
5 minutes until mushrooms are tender. Keep warm.
Lamb shoulder
Preheat griddle pan over high heat for approx. 3 minutes. Take lamb out of marinade and pat dry. Add remaining 4 tablespoons of olive oil to pan and add lamb. Cook 6 minutes on one side and flip and cook for another 2 minutes. Remove from pan and let rest 5 minutes.
Presentation: Put mushrooms and raisins in the center of the plate, put one chop on mushrooms and surround lamb with lentil puree.
Enjoy!
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