Name: James Beard’s Braised Shoulder of Lamb
Yield: 4 servings
Ingredients: 2 onions, studded with cloves; 1 parsley sprig; 1 shoulder of lamb (2 to 3 pounds), boned and rolled; ¼ cup grated fresh gingerroot or 2 teaspoons ground ginger; ½ cup olive oil; ½ cup soy sauce; 2 garlic cloves, slivered; ½ cup dry sherry

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 shoulder of lamb (2 to 3 pounds), boned and rolled
2 garlic cloves, slivered
½ cup olive oil

Main course

Method

Wipe the lamb with a damp cloth and slash the flesh in several places. Insert slivers of garlic and rub the lamb well with two tablespoons of the oil.
Mix the soy sauce, sherry and gingerroot in a large bowl. Add the meat and let it marinate for four hours, turning occasionally.
Preheat oven to slow (

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

James Beard’s Braised Shoulder of Lamb

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of