RECIPE: REC: Lamb Shoulder with Pancetta.....just SOOO good.

RECIPE:
M

Marg CDN

Well-known member
I made this last night. My husband actually thinks it's the best lamb he's eaten. Yikes! Although I think so much depends on the meat when lamb is involved, in all fairness, it may have been just an outsanding little guy.

But it really was superb. I was so surprised that a cheap cut could be this good. It is far better than any braised lamb I've eaten. I cooked it for only 3 hours rather than the 5. I cannot imagine it being any better.

My comments are those noted in Epi.

http://www.epicurious.com/recipes/recipe_views/views/236877

 
No marinating. Just lots of the paste. We really made a lot of incisions. ANd there was a piece

of the lamb that flapped around on one side, so I rubbed the paste on the part of the lamb it would cover and just slapped it all together. No tying.

After the first helping, I turned off the oven and left the remaining lamb in it. My H said it continued improving as it continued cooking and of course, cool lamb is so unpleasant.

He actually wanted the same thing again the next night. Unheard of for him. As I mentioned though, so much depends on the lamb itself.

Let me know if you try it.

 
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