Braised Lamb Shoulder With Minted Peas

Recipe by Keith Sarasin

Nothing says spring better and tastier in cookbook lexicon than lamb, peas and mint. This braised lamb recipe by Keith Sarasin is one of the 300 recipes from his latest book “Meat: The Ultimate Cookbook,” featuring simplified recipes for all cuts of meat. Here, lamb shoulder is braised in a flavorful broth until it’s falling-off-the-bone tender, and is served with peas.

Serving Size: 4-6 Active Time: 30 minutes Total Time: 4 hours

Ingredients:

5 pounds bone-in lamb shoulder 1 small onion 2 carrots, diced 3 bay leaves 2 tablespoons canola oil 2 tablespoons black peppercorns 2 cups of water 2 sprigs of rosemary 3 sprigs of mint 3 cups of fresh or frozen peas

Directions:

Preheat oven to 300 degrees. Heat a large fry pan to medium-high heat and add about 2 tablespoons of oil. Liberally season the lamb with salt on all sides. Place lamb in the pan and brown it on all sides. In a Dutch oven or baking dish, place the onion, carrots, bay leaves, peppercorns, rosemary and water. Once the lamb is browned, place it in the Dutch oven with the lid on, or cover the baking dish with aluminum foil. Cook the lamb in the oven for 3½ hours or until it is fork-tender.

Peas:

When the lamb is ready, place the peas and mint in enough water to cover the peas on medium heat. Cook until tender, drain the water and discard the mint.

Places to Buy Local Lamb

Please verify availability and hours before heading out. Also, check local farmers markets in your area.

Brookford Farm

Canterbury / brookfordfarm.com Has a vast CSA network in addition to a farm store.

Coppal House Farm

Lee / nhcornmaze.com

Loudonshire Farm

Loudon / loudonshire.com

Miles Smith Farm

Loudon / milessmithfarm.com

Riverslea Farm

Epping / riversleafarm.com

The Inn at East Hill Farm

Troy / east-hill-farm.com

Thunder Ridge Ranch, LLC

Piermont / thunderridgeranchllc.com

About the Cookbook Author Keith Sarasin, the founder of The Farmers Dinner, has produced more than 87 dinners featuring food produced on local farms, prepared by notable New England chefs, and usually hosted on farm grounds. The 2021 season includes dinners at Dunk’s Mushrooms, Live Bee or Die Farm and Kimball Fruit Farm.

“Meat: The Ultimate Cookbook” is his third cookbook. It features more than 300 easy-to-follow recipes designed for the home cook, in addition to butchering techniques. Sarasin’s other cookbooks include “The Perfect Turkey” and “The Farmers Dinner,” co-authored with Chef Chris Viaud of Greenleaf in Milford. Find more details at thefarmersdinner.com.

“Meat: The Ultimate Cookbook” Keith Sarasin / Hardcover, 848 pages Cider Mill Press, $35 / thefarmersdinner.com