The Portuguese chorizo soup got the apartment smelling good and the lamb shoulder I braised the next day kept the umami lingering in the air. I used one of the recipes from Food & Wine that I linked to the other day. I can now give my stamp of approval: This dish of braised lamb shoulder and potatoes is very easy to prepare and tastes…super! Even after a couple of days of leftovers, I’m planning another lamb dish this weekend. (Note: DC’s Logan Circle Whole Foods gets local lamb, so ask for that if all you see is from New Zealand.)
Salt and pepper a 3 1/2 lb lamb roast, bone-in, and then brown each side in your cast iron dutch oven in a little vegetable oil. Set the lamb aside while you cook 4 slices of diced bacon in the pot. Once the bacon is browned, saute 2 large diced onions until softened. Add 2 cups white wine and once that has cooked down for a couple of minutes, add 3 cups chicken stock, 5 whole cloves of garlic, several sprigs of thyme, and 2 bay leaves. Return the lamb to the dutch oven and cover it with parchment and the lid before moving it to the oven set at 375 degrees.
After an hour of cooking, pull the dutch oven out and set the lamb aside. Nestle as many sliced potatoes as desired in the liquid and return the meat opposite side down. Replace the parchment and lid and put the pot back in the oven for another 1 1/2 hours. Move the lamb to a cutting board to sit covered with foil for 15 minutes before slicing. Serve the meat and potatoes in the broth along with a spring vegetable like asparagus.