RECIPE - BRAISED SHOULDER OF LAMB WITH PINOT NOIR,
RAISINS AND CARROT PURÉE
Braised Shoulder of Lamb
with Pinot Noir, Raisins and Carrot Purée
2 tablespoons olive oil
2- to 3-pound lamb shoulder roast, boned, tied and seasoned with salt and pepper
1 1/2 cups Pinot Noir
8 to 10 cloves garlic, chopped
4 to 5 sprigs rosemary
2 onions, thinly sliced
2 carrots, peeled and chopped
1 cup raisins
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 cups chicken stock
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons unsalted butter
1 teaspoon curry powder
1 cup vegetable stock or chicken stock
1 teaspoon salt
1/2 teaspoon ground white pepper
2 teaspoons grated orange zest
2 tablespoons fresh orange juice
Preheat oven to 350º
1. In an ovenproof pan at least 4 inches deep and large enough to hold the lamb, heat the olive oil over medium heat. Brown the lamb roast on all sides. Remove lamb from pan and drain off the fat. Add the wine and simmer for 4 to 5 minutes, stirring to scrape up the browned bits from the pan bottom.
More Pinot Noir is always a good thing. Pinots have that earthy, black cherry flavor, which complements the fruit in the dish. The slight undercurrent of cinnamon in the wine works well with the spicy notes of the carrot purée.
—Chef CORY SCHREIBER.
Chef’s Recipe Notes:
This preparation works well with a rolled and tied shoulder of lamb or lamb shanks. The carrot purée adds flavor and color and can be made while the lamb is braising.
Cory Schreiber - Executive Chef and Founder - Wildwood Restaurant & Bar.
Wildwood Restaurant & Bar
2. Stir in the garlic, rosemary, onions, carrots, 1/2 cup of the raisins, salt and pepper. Return the roast to the pan and add the stock. Braise, uncovered, in the oven for about 1 1/2 hours, or until an instant-read thermometer inserted in the center of the roast registers 145°. The top of the lamb will caramelize as it cooks.
3. While the lamb is braising, make the carrot purée: In a shallow casserole dish, arrange the carrots and set aside. In a small saucepan, melt the butter over medium-low heat. Stir in the curry powder and cook 3 to 4 minutes to allow the flavors to “bloom.” Blend in the stock, salt and pepper. Pour mixture over the carrots.
4. Bake (in same oven as lamb) for about 45 minutes, or until tender. Let cool. In a food processor, purée the carrots. Stir in the orange zest and juice. The purée should be smooth and slightly stiff in texture. Adjust the consistency if necessary by adding more juice. Set aside and keep warm.
5. To finish, remove the lamb from the braising liquid. Strain the liquid, discarding the vegetables. Pour the sauce into a small saucepan over medium-high heat, reduce liquid until it has a sauce like consistency. Add the remaining 1/2 cup raisins . Slice the lamb 1/4-inch thick.
6. To serve, place several lamb slices on each plate and spoon the sauce over the lamb. Add a spoonful of the carrot purée.
Wildwood Restaurant & Bar
1221 NW 21st Ave.
Portland, OR 97209
WINE PAIRING PICKS
Pepperwood Grove Pinot Noir, California 2002, $7
King Estate Pinot Noir, Oregon 2001, $18
••••MORE THAN $30
Morgan Pinot Noir, Double L Vineyard 2002, $45
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