Pot-roasted lamb with Meyer lemon from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 104) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Golden parsnip latkes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • wodtke on January 04, 2015

    Although I usually roast lamb shoulder, thought I'd try a braise, and it was a great success. The author has an optional defatting step, the usual "cool over night, then remove the hardened fat" approach, but I'd say it isn't optional -- there was lots rendered fat, even from a well-trimmed shoulder. If you can't wait until the next day, use a fat separator, as I did. I also reduced the sauce to thicken it a bit. The cooking time given in the recipe was about perfect for a 3 1/2 lb boneless roast. Internal temp was 200.

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