CI: Pan Roasted Lamb with Juniper Berries~

19 10 2009

CI-lamb-w-juniperberries-platedThis recipe from Marcella Hazan was supposed to have been cooked last week, but in the process of catching up, I missed it by a week.   I had everything to fix the dish except sufficient time, and available meals!  This dish is pan roasted/braised low and slow on the stove top like many we’ve done recently, and is a fine example of the changes the meat can go through.

CI-lamb-w-juniperberriesIt starts out rather plain, just a bit of olive oil and our lamb shoulder.  The recipe recommends cutting the pieces 3-4 inches.  These “steaks” weren’t much bigger than that, so I left them alone.

CI-lamb-w-juniperberries2Next you add a bit of this, a dab of that…a tablespoon of chopped carrot, 2 tablespoons of chopped celery, 2 tablespoons chopped onion, a sprig of rosemary, a couple peeled cloves of garlic, a couple bay leaves, some salt and pepper, and a cup of dry white wine.  Simmer, over medium low heat, turning every half hour while it turns gray and nasty and then gets pretty, just like magic!

Tasting notes:
We like lamb, so this wasn’t a favorite with us.  We both felt the lamb had been cooked to the point that all the flavor from the lamb was driven into the sauce.  Which…would be ideal for a non-lamb lover.  Just keep the au jus away from them!  I’m going to cook the cut of lamb again to see if it’s a way to make an otherwise difficult to use cut, edible, or if it’s just another way to cook lamb.  It comes out lovely, but the flavor has left the meat.  I’d consider making it again, and cooking it for less time…