Recipes
Photo by Photo by Emily Sterne
Ingredients
2 pounds lamb shoulder, cut into1 inch cubes, seasoned with kosher salt and pepper
2 yellow onions, 1 inch dice
5 cloves garlic, sliced
5 stalks celery, 1 inch piece
1 pound carrot nubs
1 cup red wine
1 ounce lapsang suchong tea or black tea leaves, wrapped in cheesecloth
1 bunch mint, half picked, other half on stem
2 large sweet potatoes, peeled, 1 inch dice
zest and juice of 1 lemon
canola oil
Kosher salt and freshly ground black pepper to taste
Directions
In a low stock pot on med-high heat, coat lightly with oil and sear the seasoned lamb till browned, about 8 minutes. Work in batches for good browning. Set aside. In same pot, add more oil and sear the onions, garlic, celery and carrots and season. Cook for about 2 minutes. Deglaze with wine and reduce by ¾. Add back the lamb, tea, mint sprigs and water to almost cover. Check for seasoning. Bring to a simmer and braise for 2 1/2 hours. In the last 30 minutes, add the sweet potatoes and cook for an additional 30 minutes. Meanwhile, take the other half of the mint and chiffonade the leaves. Toss with lemon zest and juice, season. Serve lamb in large soup plates and garnish with mint.
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