braised lamb shoulder with tomato marmalade
braised lamb shoulder with tomato marmalade
braised lamb shoulder with tomato marmalade

Braised Lamb Shoulder with Tomato Marmalade


February 24, 2016

This meal is filled with exciting flavors and vegetables that come together nicely to create this yummy lamb shoulder dish.
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


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