It’s that time again. Lambs & clams time, that is. For the past 2 months I have been doing a post about either lamb or clams for the Charleston Wine + Food Festivals Lamb and Clams contest. The person who wins the most votes over a 4 month period will get an all expense paid trip to the festival in March. To say I am excited about this challenge would be an understatement. I love a good challenge…and especially when it incorporates food.
This month’s challenge is Border Springs Farms Lamb Shoulder.
Now let me just say…lamb + roasted root vegetables in a shepherds pie? Sometimes crazy combos come to me and not always do they create food nirvana, but I can assure you that this combo works…and works very well! I made this for my husband and I for lunch and it was so good I made another baking dish and we had it for dinner the same night. Yep, that good.
Start off by roasting up some roots and onions. I yanked these gorgeous beets and carrots from my garden…..in DECEMBER. Yes, I am baffled by this weather but I am not complaining. Typically we have lots of snow on the ground and I would be wishing I could garden, not actually doing it.
Rough chop up some beets, onions, carrots & fresh sage. Drizzle with olive oil and s&p and roast them with the yams for about 40 minutes, or until they are easily pierced with a knife.
After the yams have roasted and cooled, they are easily peeled and mashed with a fork. I added some butter, sour cream and salt and pepper and set them aside while I finished the rest of the dish.
For some added texture, I browned mushrooms with fresh sage, salt and pepper. Toss them in the pan with the roasted roots while you continue with the lamb.
Toss 1 pound of lamb shoulder that’s been cut into bite sized pieces with flour, salt and pepper. Sear on all sides in a tablespoon of butter. As they have browned, remove them to the baking sheet with the roasted root veggies & mushrooms. Repeat with the remaining lamb. No need to cook them all the way through, this is just enough to get a good crust on them that will keep the juices from weeping while it bakes.
Deglaze the pan with red wine. Scrape up all of those delicious browned bits.
Toss in some slivered garlic and more fresh sage and now it’s time to toss all of the lamb and veggies together and top it with the mashed yam. Bake it in the oven for 25 minutes and then it’s game on.
You can vote for this recipe on Charleston Food + Wine’s Facebook page. Thank you for your vote!
See the Other Entries for this Month:
Vivek’s Epicurean Adventure – Spicy Lamb Tacos
Taste Food Blog – Pomegranate Lacquered Lamb with Quinoa Pilaf & Spicy Hummus
A Cook Blog – Cassoulet
Mango Tomato – Lamb Tacos
Eat Drink RI – Braised Lamb Shoulder
Bunkycooks – Lamb au Vin
One Vanilla Bean – Arepas with Shredded Lamb, Sofrito & Herb Oil