Cabernet Braised Lamb with Rosemary and Dill

Cabernet Braised Lamb with Rosemary and Dill

I've only tried lamb a small handful of times throughout my life, most of them fairly recent––but, none of them in which I particularly enjoyed the meat. Earlier in the summer, I bought a lamb shoulder to use to follow a Greek recipe, though I didn't really like how it came out. Unfortunately, a lamb shoulder was enough meat to feed my family three times, so I was stuck eating it at least twice more. I decided to try cooking it to mimic a dish I once tried in a restaurant near school––where it was braised in red wine. This lamb came out even better than I'd expected! It was so flavorful! My whole family enjoyed this, even my youngest brother, Will––who outwardly hates everything Paleo related and who, prior to sitting down to dinner told me he was definitely not trying lamb. The joke was on him though, because he went back for seconds!

Cabernet Braised Lamb with Rosemary and Dill

Prep Time: 10 min Cook Time: 1 hr 35 min Total Time: 1 hr 45 min Serves: 6

Ingredients

  • 1 lemon, zested

  • 1 tbsp rosemary (fresh or dried)

  • 1 tsp dill (fresh or dried)

  • ½ tsp salt

  • ½ tsp black pepper

  • 2lbs lamb shoulder (ask your butcher to cut it into 4” cubes)

  • ½ lemon, juiced

  • 2 tbsp olive oil

  • 4 large cloves of garlic, crushed

  • 1 bottle Cabernet Sauvignon (750ml)

Preparation

  1. In a large mixing bowl, mix together the lemon zest, rosemary, dill, salt, and black pepper.

  2. Add the cubes of lamb shoulder to the mixing bowl along with the lemon juice and toss to coat with the herb mixture.

  3. Heat olive oil in a large saucepan over high heat (I used my 5.5qt). Place the lamb cubes into the pan and sear until browned on all sides. When browned, toss in the crushed garlic and pour in the wine.

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