Braised American Lamb Shoulder with Charred Apricot Achar
Recipe provided by Not Without Salt - Delicious Recipes and Food Photography by Ashley Rodriguez., courtesy of the American Lamb Board (Braised American Lamb Shoulder with Charred Apricot Achar | American Lamb).
The day before you plan to cook the lamb season with garam masala and kosher salt.
Refrigerate overnight or up to two days before cooking.
Bring the lamb out of the fridge one hour before you start to cook.
Preheat your oven or grill to 350*F
Line the bottom of the roasting pan or dutch oven with fresh herbs. Set the lamb on herbs. Add the onion, garlic and ginger around the lamb. Then pour in the white wine.
Cover the pan/pot with a tight fitting lid then roast for 3 - 4 hours, until tender but not quite falling off of the bone. Remove the lid, turn the oven or grill up to 450*F and continue to roast for one hour more, until deeply charred and the lamb is fork tender.**
Let it rest for 20 minutes before slicing and serving with the Charred Apricot Achar.
Preheat your oven or grill to 425*F
In a large roasting dish combine 2 pounds of the apricot halves, red onion, vinegar, brown sugar, lime zest and juice, ginger, garlic, cumin, coriander, cinnamon, nutmeg, chili and a hearty pinch of salt.
Roast in an oven or grill until the apricots and onions are deeply charred in parts and the brine is bubbly.
Let cool before pureeing in a blender. Taste and adjust seasoning.
Grill the remaining apricots then add those to the purée. Serve with lamb.
