We recently picked up a hefty lamb shoulder from one of my favorite butchers in town, Boucherie Abu Elias. Everything there is amazing and insanely affordable — especially their house-made hummus, spicy soujouk, whole chickens, and veal shank — and we were given strict instructions on how to prepare the cut. We covered the shoulder in loosely draped aluminum foil, andp laced in a pan filled with a few inches of water, where it braised in a 325 degree oven all afternoon. So simple and classic, and the results were spectacular and meltingly tender.

Because lamb shoulder is so deliciously fatty — apparently the cut’s fat content equals that of pork belly — the next day we decided to enjoy the leftovers as ‘lamb carnitas,’ and refried them in a cast-iron skillet until super crispy. With that, some seared carrots, rice pilaf, Himo’s pickled beets, the aforementioned Abu Elias hummus (its creaminess — the Platonic Ideal of hummus — is a total mystery to me, and I am in awe of its perfection), and seared green beans (blanch in water for two minutes, drain, and throw in super-hot skillet with butter until spotty with black char; toss with lemon juice and red pepper flakes and serve hot). Love it when leftovers are even more extraordinary than the first time around.

One response to “A LITTLE LAMB

  1. Pingback: FINISH LINE | popcorn plays

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