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Braised Lamb Shoulder with Blue Cheese, Jalapeno Peppers & Port

Source of Recipe


Adapted from "Secret Ingredients" by Michael Roberts






List of Ingredients



• 1 (3-1/2-lb.) boneless spring lamb shoulder or leg
  
• 2 jalapeno peppers, seeded and minced
  
• 2 medium cloves garlic, peeled and minced
  
• 1/3 lb. blue cheese, crumbled
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  
• 2 tsp olive oil
  
• 1 cup beef broth
  
• 1/3 cup port wine
  
• 1/4 tsp arrowroot
  
• 1 tsp water
  






Instructions



1. Untie the lamb and trim off the excess fat and gristle. Place the lamb, fat side down, on a work surface and sprinkle with the jalapeno and garlic. Crumble about a quarter of the blue cheese over the meat and sprinkle with the salt and several grindings of black pepper. Retie the lamb and brush with the olive oil.
   
   
2. Place in a large Dutch oven, cover and bake in a preheated 325-degree (F) oven 1 hour and 25 minutes. Uncover the pan and baste the meat with the pan juices. Increase the oven temperature to 425 degrees and continue to bake, uncovered, 25 minutes. Remove the meat to a cutting surface and tent with foil while making the sauce.
   
   
3. Spoon the excess fat from the liquid (or use a gravy seperater) and add the broth and port. Bring to a boil and continue to boil for a few minutes until slightly thickened. Combine the arrowroot and water; stir into the liquid and boil 1 minute. Remove from the heat and stir in the remaining blue cheese and several grindings of black pepper.
   
   Remove the strings from the meat and carve. Serve with some of the sauce spooned over the meat and the remaining sauce on the side.
   
   Makes 10 servings.