Lamb shoulder has great fat content (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean inspired braise.
If you really want to go all out, you can brown the lamb in a wood burning oven where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.
Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main dish.
A perfect cube is not essential, but try to get the lab into roughly the same size pieces so they cook at the same rate.
This is a delicious recipe sure to impress your guests. This recipe will serve 4-6 people.
In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead.
The tart sweetness of the pomegranate relish cuts through the richness of the lamb.