Stove-Top Lamb Shoulder with Balsamic Reduction
Recipe
Based on a large crown of Lamb (about 8-12 small pieces) OR 8 large pieces about ½ inch each.
Ingredients:
1 Crown of Lamb
4 Shallots, minced
3 Garlic Cloves, smashed
1/3 cup of Calabrese Olives, pitted and chopped
2 Cups Cherry Tomatoes, chopped
½ Cup Balsamic Vinegar + ¼ Cup for later
½ of a Lemon, sliced in wedges
1 large sprig of fresh Rosemary
Sea Salt & Pepper
1 Tbsp unsalted butter, browned
1 Tbsp Extra Virgin Olive Oil
How To:
1. Salt & Pepper your meat. In a large pan on medium high, add butter and olive oil and let it melt and
brown. Place your meat and let it brown, about 3min each side.
2. Remove the lamb and place in a separate dish.
3. Add shallots, garlic to the pan where lamb browned and a little salt and pepper. A few minutes to get
them nice and golden. Proceed with the olives, stir and then add your balsamic vinegar.
4. Add the cherry tomatoes, season again. Transfer the Lamb back in the pan, add the lemon wedges
and rosemary sprig. Reduce heat to medium low, cover and cook for 15 min.
5. After 15 min, turn the meat sides and add the remaining Balsamic vinegar. Cover and cook another
15 min.
1. Salt & Pepper your meat. In a large pan on medium high, add butter and olive oil and let it melt and
brown. Place your meat and let it brown, about 3min each side.
2. Remove the lamb and place in a separate dish.
3. Add shallots, garlic to the pan where lamb browned and a little salt and pepper. A few minutes to get
them nice and golden. Proceed with the olives, stir and then add your balsamic vinegar.
4. Add the cherry tomatoes, season again. Transfer the Lamb back in the pan, add the lemon wedges
and rosemary sprig. Reduce heat to medium low, cover and cook for 15 min.
5. After 15 min, turn the meat sides and add the remaining Balsamic vinegar. Cover and cook another
15 min.