HealthNotes

Braised Lamb Shoulder with Tomato Marmalade

• From: American Lamb Board

Ingredients

• 4 lbs lamb shoulder, visible fat removed and cut into bite sized pieces

• 4 tsp salt

• 4 tsp pepper

• 2 Tbs ground cumin, divided

• 2 Tbs ground cinnamon, divided

• 2 Tbs ground coriander, divided

• 1/4 cup olive oil

• 2 quarts fat free chicken broth

• 2 cups tomato juice

• 1 large onions, sliced

• 4 large carrots, cut into 1/4-inch-thick slices

• 4 cloves garlic, minced

• Tomato Marmalade2 Tbs olive oil

• 1 large onion, minced

• 4 cloves garlic, minced

• 5 cups Roma tomatoes, chopped (about 16 large)

• 1/2 cup brown sugar, packed

• 6 Tbs white balsamic vinegar

• 2 tsp salt

• 1 tsp pepper

• 1/4 cup fresh mint leaves, chopped

• 1/4 cup fresh cilantro leaves, chopped

• 1/4 cup fresh orange juice

Slowly braised lamb shoulder cooks until it literally falls off the bone and into a heavenly sea of tomato marmalade.

Directions

• Pat lamb dry with paper towels; set aside. Mix salt, pepper, 1 tablespoon each cumin, cinnamon and coriander. Add to meat and toss to coat.
• In large pan with cover, heat oil over medium-high heat. Add lamb, stir and brown. Stir in broth, tomato juice, onions, carrots, garlic and remaining seasonings. Bring to a boil. Remove from heat and cover. Braise at 325ºF for 2-1/2 hours.
• For Tomato MarmaladeIn large skillet, heat oil over medium heat. Add onion and garlic and sauté for 3 minutes. Mix in tomatoes, brown sugar, vinegar, salt and pepper. Simmer for 5 minutes. Remove from heat and stir in mint, cilantro and orange juice.
• To Serve: Ladle hot soup into low-sided bowls. Top with Tomato Marmalade.