Lamb in a Hole

  5.0 – 1 reviews  • Main Dish
Level: Intermediate
Total: 4 hr 20 min
Active: 1 hr 20 min
Yield: 24 servings

Ingredients

  1. 1 cup sweet peas (fresh or frozen)
  2. 2 tablespoons butter
  3. 4 mint sprigs, minced
  4. 5 pounds lamb shoulder, cut into 2-inch cubes, at room temperature 1 hour
  5. 5 pounds lamb shank (1 inch osso buco cut), at room temperature 1 hour
  6. 1/4 cup plus 2 tablespoons kosher salt
  7. 2 tablespoons ground black pepper
  8. 4 carrots, cut into 1/2-inch dice
  9. 3 stalks celery, peeled and cut into 1/2-inch dice
  10. 2 onions, cut into 1/2-inch dice
  11. 2 cups red wine
  12. 6 quarts veal stock
  13. 1/4 cup chili powder
  14. 2 tablespoons ground allspice
  15. 2 tablespoons ground coriander
  16. 1 tablespoon ground cardamom
  17. 2 teaspoons ground cloves
  18. 6 parsnips, cut into 1/2-inch dice
  19. 3 celery roots, cut into 1/2-inch dice
  20. 2 rutabaga or white turnips, cut into 1/2-inch dice
  21. 1 cup sultana raisins
  22. 4 ounces mashed potatoes
  23. 1/2 cup breadcrumbs
  24. 1/2 cup goat cheese

Instructions

  1. For the sweet pea and mint mash: Heat peas, butter and mint in a small saucepot over medium-high heat until hot. Blend with a stick blender, or mash with the back of a large spoon, until smooth. Refrigerate immediately.
  2. For the lamb in a hole: Sprinkle lamb with salt and pepper and sear in a large pot on all sides. Set aside.
  3. Add the carrots, celery and onions to the pot and sweat vegetables over medium-low heat for 10 minutes. Turn the heat to high and add red wine, scraping the fond from the bottom of the pot.
  4. Put the lamb back into the pot along with any juices that have accumulated. Top with veal stock, chili powder, allspice, coriander, cardamom and cloves. Cover the pot with foil and simmer for 2 to 2 1/2 hours on medium-low heat, stirring occasionally, until tender.
  5. Add parsnips, celery root, rutabaga and raisins. Continue to cook, covered, until tender, about 30 minutes. Remove from the heat.
  6. Preheat the broiler.
  7. Portion lamb into serving bowls or skillets and top each portion with mashed potatoes and a pinch of breadcrumbs. Broil until golden brown, and serve with sweet pea and mint mash and 1 teaspoon goat cheese each.

 

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