Serious Eats: Recipes
Marc Vetri's Slow-Roasted Lamb Shoulder
As always with our Cook the Book feature, we have five (5) copies of Rustic Italian Food to give away this week.
By now we all know that brining does wonders for all sorts of proteins (we're looking at you, Thanksgiving turkey) but this Slow-Roasted Lamb Shoulder from Marc Vetri's Rustic Italian Food brings the salty soak to a whole new level.
By taking an already incredibly flavorful cut like lamb shoulder and giving it a three-day brine with rosemary and garlic, the end result is nothing short of mind-blowing.
Vetri's brine, roast, slice, and sear method leaves you with tender slices of lamb perfectly seasoned with undertones of rosemary and that singular lambiness, and a crunchy crust. Those vegetables in the bottom of the pan? Well, once the lamb is finished they have caramelized and soaked in all of those wonderfully meaty juices.
Why you should make this: Lamb shoulder is one of those tragically underutilized cuts that's not only flavorful but affordable on the scale of lamb pricing, and incredibly tasty to boot.
Next time we might think about: That bed of vegetables that the lamb bakes makes for a pretty incredible side. We're thinking about tossing some chunked potatoes in there next time around.
Reprinted with permission from Rustic Italian Food by Marc Vetri, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Available wherever books are sold. All Rights Reserved.