Braised Lamb with Ermite Cheese, Maple Syrup and Jalapeños

Braised Lamb with Ermite Cheese, Maple Syrup and Jalapeños
  • 6 servings
  • 0:15 Preparation
  • 1:25 Cooking
  • 1:40 Total Time


Add all
  • 3 lb
    (1 1/2 kg)

    boneless lamb shoulder

  • 5 Tbsp.
    (75 mL)


  • 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


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.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007