Dinner · Mediterranean · 15 min
Slow-Braised Mediterranean Lamb Shoulder with Herbed Wild Rice
- Calories
- 505
- Protein
- 47g
- Carbs
- 50g
- Fat
- 15g
Ingredients
- 193.6 g Lamb, Australian, shoulder, lean, raw
- 38.9 g WILD BROWN RICE, long grain blend
- 120g Carrots, raw, chopped
- 82.3 g Pomodorina with Fresh Basil sauce
- 10g Garlic, minced
- 15g Flat leaf parsley, fresh, chopped
Method
- 01Preheat oven to 325 deg F (165 deg C).
- 02Season the lamb shoulder cubes generously with salt and pepper. In a heavy-bottomed Dutch oven, sear the lamb over medium-high heat until deeply browned on all sides, then remove.
- 03Add the carrots and garlic to the pot, sautéing until fragrant. Stir in the Pomodorina sauce, scraping the bottom to release the browned bits. Return the lamb to the pot.
- 04Cover tightly and braise in the oven for 2 hours, or until the lamb is fork-tender and the sauce has reduced to a thick, rich consistency.
- 05Meanwhile, cook the wild brown rice according to package directions. Once tender and fluffy, fold in the fresh chopped parsley.
- 06To plate, spoon a generous portion of the herb-flecked rice into a wide bowl. Top with the braised lamb, spooning the carrot-tomato ragu over the meat. Garnish with an extra sprinkle of fresh parsley.
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