I haven’t cooked lamb before but I found some local meat at our co-op and thought I should give it a try. So I bought some and then wondered what to do with it. One of the great things about the blogging world? Inspiration! I follow the Cooking in Sens blog and she posted a lamb recipe that looked really good. I liked the idea of broth and balsamic vinegar. After a trip to the store I came up with this recipe.
The cut of meat I used was a shoulder chop.
I seasoned with salt then added a dried mushroom rub that contained black pepper. The mushrooms were porcini and shiitake.
I set the chop aside for a few minutes while I prepped the rest of the food so the flavours of the rub could sink in a bit. I then added a bit of olive oil and butter to the skillet and melted the butter. Once hot enough it was time to sear the lamb chop.
I seared each side for a couple of minutes and seared the edges as well. Then set it aside and covered it with tin foil while I made the sauce. I added coarsely chopped mushrooms, shallots, and garlic to the skillet and sauteed for a few minutes.
I had my homemade turkey broth on hand so I used about a 1/2 cup of that. I brought it to a simmer. Then I added balsamic vinegar to the sauce. As this is the real stuff you don’t need much. I used several drops of this. We brought it back from Italy when we were there on our honeymoon and it really works well in a lot of dishes.
Once the sauce was done I added the lamb back in to cook a bit more. We like our meat rare but not blue. Because this is the first time I cooked lamb I was on a bit of a learning curve to get it to the right doneness but I got there in the end.
We paired the dish with this wine. We belong to the Virgin Wine club and every 3 months we get a case of red. This was a good one and it held up to the earthy taste of the dish. As a stand alone it was a bit rough.
I served the lamb with roast potatoes and some corn.
Overall I was pleased with the flavour but I think I’ll try to find a better cut of meat next time. This would also work well with steak.