|Name:||Lamb Shoulder Braise||Contributor:||Martin Golding|
|Description:||Lamb Shoulder Braise||Posted:||2004-12-29|
|Key words:||lamb||Category:||Main Dishes|
|Ingredients:||2x2lb lamb shoulder
salt and pepper to taste
4 tsp oregano
juice and rind of three lemons, divided
2 Tbsp finely chopped mint, divided
4 egg yolks
1 c yogurt
2 tsp freshly ground black pepper
|Preparation:||Season lamb shoulders on all sides with salt and pepper.
Brown on all sides in a heavy pan over high heat. Reduce heat to merely simmer.
Sprinkle half of oregano and lemon rind over shoulders, moisten with lemon juice. Reserve 1/3 of lemon juice and rind. Add remaining juice, rind and oregano to pan with 1 Tbsp chopped mint. Add water if necessary to _just_ cover bottom of pan.
Simmer three hours, or until tong tender (that's slightly more pullable than fork tender).
Remove shoulders and keep warm. Skim fat from pan juices.
Adjust seasoning, adding last third of lemon juice if required. Reduce in a saucepan over medium heat to 1-1/2 C.
Whisk egg yolks, yogurt, black pepper, add remaining mint and rind. Pour in hot pan juices while whisking, return to pan and continue heating while whisking gently until it thickens to the consistency of heavy cream.
Tear shoulders into serving sized lumps with tongs.
Serve sauce on the side.