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Braised Lamb with Ermite Cheese, Maple Syrup and Jalapeños https://www.metro.ca/userfiles/image/recipes/Agneau-braise-Bleu-Ermite-canadien-sirop-erable-jalapeños-3778.jpg PT15M PT1H25M PT1H40M
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.
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3 lb (1 1/2 kg) boneless lamb shoulder 5 Tbsp. (75 mL) 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
Braised Lamb with Ermite Cheese, Maple Syrup and Jalapeños

Braised Lamb with Ermite Cheese, Maple Syrup and Jalapeños

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6
servings
0:15
Preparation
1:25
COOKING
1:40
TOTAL TIME

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Ingredients

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  • 3 lb
    (1 1/2 kg)
    boneless lamb shoulder
  • 5 Tbsp.
    (75 mL)
    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
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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.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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