Pulled Lamb Shoulder with Goat Cheese Empanada

• From: American Lamb Board

Ingredients

• Lamb Filling1 lb boneless lamb shoulder

• 1 Tbs olive oil

• 2 stalks celery, chopped

• 3 carrots, peeled and chopped

• 1 onion. peeled and chopped

• 4 cloves garlic, diced

• 2 Tbs fresh herbs such as rosemary, oregano, or thyme

• 2 cups red cooking wine

• 1 quart chicken broth

• 1 cup frozen sweet corn kernels, thawed (or fresh corn kernels from 4 cooked cobs)

• Salt and pepper to taste

• 1 Tbs butter

• 1/4 lb goat cheese, crumbled

• Empanada Dough4 cups all-purpose flour

• 2 Tbs granulated sugar

• 1/2 tsp salt

• 4 tsp baking powder

• 1 cup vegetable shortening

• 1 cup chicken stock

Take comfort food to a whole new level of amazing.

Directions

• In a skillet, heat olive oil over medium heat.
• Season lamb with salt and pepper; sear in hot skillet until brown on all sides, about 5 minutes.
• Remove lamb from heat; transfer to a roasting pan.
• Add celery, carrots, onion, garlic, fresh herbs, cooking wine, and broth.
• Cover and braise at 300°F for about 3hours or until the meat is tender and easily shredded with a fork.
• Shred the lamb while still warm.
• Season corn with salt and pepper; sauté in butter until golden brown.
• Mix the warm lamb with the corn and goat cheese.
• Empanada DoughIn a mixing bowl, combine flour, sugar, salt, and baking powder.
• Mix well.
• Add shortening; break up by hand until it looks like cornmeal.
• Add chicken stock; knead until all incorporated.
• Wrap the dough and let rest for at least 30 minutes.
• Roll dough to 1/4-inch thickness; cut into 3-inch diameter circles with a cutter or bowl.
• Place lamb filling in the center of each circle and crimp the edges with a fork.
• Brush dough with an egg wash; bake at 350°F for 15 minutes or until dough is golden brown. (You can also fry the empanadas in oil.)