4.5
2 ratings

Slow Roasted Lamb with Bordeaux Caramel

Meats and sweets don't sound like they could live together harmoniously, yet this lamb with caramel is to die for

This recipe is courtesy of No Recipes. Please visit this link for the instructions.

Ingredients

For the lamb

  • 3.5 Pounds lamb shoulder roast
  • 6 cloves garlic, grated into a paste
  • 2 Tablespoons kosher salt
  • 1 Tablespoon sugar
  • 1 Teaspoon freshly ground black pepper

For the Bordeaux caramel

  • 1 Tablespoon corn syrup
  • 1/4 Cup sugar
  • 3/4 Cups Bordeaux wine
  • 1 Tablespoon butter
  • Meat caramel from the roast lamb

For the spring veggie saute

  • Olive oil, as needed
  • 2 Spring onions, sliced
  • 6 Baby artichokes, trimmed of tough leaves and stems peeled
  • 1 Cup fresh chickpeas, shelled (or English peas)
  • 10 Spears asparagus
  • Lemon juice

Directions

For the lamb

For the Bordeaux caramel

For the spring veggie saute

See above link for instructions for all sections.

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