Rosemary-Honey Braised Lamb Shoulder And Mint Jasmati Rice
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
42
Spice
44
Sweetness
44
Sourness
40
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
8 sprigs
Rosemary1
Salt1 cup
All-Purpose Flour1 tbsp
Chile (powder)1 tbsp
Ground Cumin3 cloves
Garlic2 tbsps
Ginger (minced)2 large
Onion (large dice)3 ribs
Celery (large dice)2 cups
Red Wine2 cups
Chickpea (soaked, drained)1 cup
Honey2 tsps
Soy Sauce (naturally brewed)1 cup
Extra-Virgin Olive OilDirections:
1
For the lamb: Heat a medium size stockpot that can hold the lamb shoulder
2
Using a skewer, poke the lamb as deep as a sprig of rosemary
3
Completely insert rosemary in holes
4
(You can go around the top-side of the lamb like a crown
5
) Season the lamb well with salt and pepper
6
Mix together the flour, chile powder and cumin and rub on the lamb
7
Coat the pot with oil and sear the lamb on 1 side until brown
8
Rotate the lamb so all sides get brown, about 15-20 minutes total
9
Remove the lamb and set aside on a plate
10
Gently wipe out the pot and place back on high heat
11
Coat again with oil and saute the garlic, ginger, onions, carrots, celery and season
12
Add bay leaves and deglaze with red wine
13
Add the chickpeas, honey and soy
14
Add back the lamb and water to cover
15
Check for flavor of the braising liquid and season accordingly
16
Bring to a boil and reduce heat to simmer for about 3 to 4 hours, or until fork tender
17
Make the rice using Fuji technique and a rice cooker
18
Meanwhile, blanch the mint in salted water for 30 seconds and shock in ice water
19
In a blender, puree the mint with the honey, garlic and oil
20
Season and set aside
21
When rice is done, fluff with fork before serving
22
Plating: On a very large platter, make a large ring of rice
23
Drizzle the mint puree on the rice
24
Place lamb and vegetables in the middle
25
Pull out the rosemary 1/3 out to resemble a small crown
26
Serve family style with harissa on the side