Braised Lamb with Ermite Cheese, Maple Syrup and Jalapeños
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 25 min |
| Total: | 1 h 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 3 or 4 lb (1.5 or 2 kg) boneless lamb shoulder
- 5 Tbsp. (75 mL) unsalted butter
- 1/2 lb (225 g) Canadian Ermite blue cheese, crumbled
- 3 or 4 fresh jalapeños, seeded and finely sliced
- 1/2 cup (125 mL) maple syrup
- 1/2 cup (125 mL) red wine
- 1 cup (250 mL) beef broth
Preparation
Preheat oven to 325°F/160°C. Trim fat from lamb.
In a small saucepan, melt 4 Tbsp. (60 mL) butter. Set aside.
Put lamb on a work surface, outside of roast down. Sprinkle with half of cheese and all the jalapeños. Roll and tie in 4 or 5 places.
Place roast in an ovenproof Dutch oven with tight-fitting lid and brush with melted butter. . Braise for 1 hour, basting occasionally with melted butter. Increase heat to 425°F/220°C and cook for 15 to 20 minutes more, to brown.
Remove meat and keep warm. Place Dutch oven on high heat and reduce drippings for 2 minutes. Skim off as much fat as possible. Stir in maple syrup and wine and boil 2 minutes more. Add broth and reduce until sauce starts to thicken. Remove sauce from heat and add remaining cheese. Whisk in remaining 1 Tbsp. (15 mL) cold butter.
Untie lamb and slice. Spoon sauce over top.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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