Lamb Shoulder for Two, Condimint

Name: Lamb Shoulder for Two, Condimint
Yield: Serves 2
Ingredients: 2 pounds (about 1 kg) boneless lamb shoulder, trimmed, rolled, and tied; Salt and pepper; 3 tablespoons neutral oil; 1 onion, quartered; 1 carrot, peeled and chopped into chunks; 1 cup (140 g) frozen or very fresh shelled peas; 10 cloves garlic; 10 sprigs thyme; 1 cup (250 ml) dry white wine; 1 cup (170 g) pitted dates; 1/2 cup (125 ml) water; 1/2 cup (100 g) packed brown sugar; 1 cup (250 ml) cider vinegar; Pinch of cayenne pepper; 1/2 cup (55 g) grated fresh horseradish; 3 heaping tablespoons dried peppermint, stems removed; 1 tablespoon Worcestershire sauce; Cider Turnips (page 196)

January 24, 2012

Mint is a classic accompaniment for lamb. And it wasn’t until Jennifer May shot this classic braised lamb recipe with its mint condiment that we really appreciated its beauty. It’s something we imagine on the Sunday table of Mayor Drapeau, who brought Expo 67 and the ’76 Olympics to Montreal (and chased away the hookers and the gangsters—albeit temporarily).

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