Sunday, August 24, 2014

Trio of Herb Lamb Shoulders with Mashed Cauliflower and Golden Beets

I know that Lamb is the kind of meat that you either like or hate, you can cook it well, or you just can't be bothered. So here's a recipe that may turn you into a lamb cooking queen or king. I incorporated a Jamaican cooking technique to get this meat tender, easy to cook and pretty tasty in a short amount of time. It takes less than an hour to cook but the same amount of time is needed for it to marinate, so plan accordingly. Let's go!
2 Lamb Shoulders
1/4 of a Large Onion (chopped)
1 Teaspoon of Minced Garlic
1 Teaspoon of Oregano
1 1/2 Teaspoons Rosemary
Two Sprigs of Thyme
Dash of Soy Sauce
Salt and Pepper (1/4 tsp each or to taste)
1/2 Cup of Baby Bella Mushroom (chopped)
3/4 Cup of Warm Water
1 Tablespoon of Oil
Crushed Red Pepper (Optional)
Season lamb with all of the ingredients except mushroom, oil and water. Let marinate for at least an hour. When ready to cook, heat oil in a heavy medium pan, scrape seasonings from the lamb and brown on each side. Add seasonings back to the meat once browned, and add water and cover. Cook for 30 minutes, turning the neat once and then add the mushrooms and cook for another 10 minutes. Meat should be just well done at this point, so if you need it medium, only cook it for 5 minutes after you've added the mushrooms. Rare, hmmm, I don't know, maybe only cook it for 30 minutes total? give it a shot and let me know.
You can find the recipe for the golden beets here.
For the cauliflower, I boiled them for 20 minutes. Added them to the blender, with milk, butter, a couple dashes of grated parmesan and salt. Blend until smooth and there you go!