Braised Lamb Shoulder with Tomato Marmalade


February 24, 2016

Recipe from Chef Michael Symon, Lola and Lolita (Cleveland, Ohio)

  • Prep: 30 mins
  • Cook: 2 hrs 30 mins
  • Yields: 6 servings


Braised Lamb

2 lbs American Lamb shoulder, visible fat removed and cut into bite size pieces

2 tsp salt

2 tsp pepper

1 tbsp ground cumin, divided

1 tbsp ground cinnamon, divided

1 tbsp ground coriander, divided

2 tbsp olive oil

4 cups fat free chicken broth

1 cup tomato juice

2 onions sliced

2 large carrots, cut into 1/4-inch-thick slices

2 cloves garlic, finely chopped

Tomato Marmalade (recipe follows)

Tomato Marmalade

1 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 1/2 cups chopped Roma tomatoes (about 8 large)

1/4 cup brown sugar, packed

3 tbsp white balsamic vinegar

1 tsp salt

1/2 tsp pepper

2 tbsp chopped fresh mint leaves

2 tbsp chopped fresh cilantro leaves


1Pat lamb dry with paper towels; set aside. Mix salt, pepper, 1-1/2 teaspoon each cumin, cinnamon, and coriander. Add to meat and toss to coat. In large oven-proof pan with cover, heat oil over medium-high heat. Add lamb, stir and brown. Stir in broth, tomato juice, onions, carrots, garlic and remaining seasonings. Bring to a boil. Remove from heat and cover. Braise at 325ºF for 2-1/2 hours.

2In small skillet, heat oil over medium heat. Add onion and garlic and sauté for 3 minutes. Mix in tomatoes, brown sugar, vinegar, salt and pepper. Simmer for 5 minutes. Remove from heat and stir in mint, cilantro and orange juice.

3To Serve: Ladle hot soup into low-sided bowls. Top with Tomato Marmalade.

Recipe provided by the American Lamb Board