Honey Braised Lamb Shoulder with Chermoula Recipe by Joel Gamoran | Yummly
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Honey Braised Lamb Shoulder with Chermoula

JOEL GAMORAN(1)
Ronnie Smith: "Absolutely delicious recipe. In step 3 when it te…" Read More
22Ingredients
5Hours
1840Calories
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Description

Succulent lamb shoulder with a North African chermoula is an ideal (and delicious) way to perfect your braising technique. Plus, learn how to choose braising cuts and a quick citrus-juicing hack.

Ingredients

US|METRIC
4 SERVINGS
  • 3 lb. lamb shoulder (bone-out)
  • 1/4 cup canola oil
  • 1/8 cup brown sugar (packed)
  • 1/4 cup smoked paprika (for lamb)
  • 2 tsp. salt (for lamb)
  • 2 tsp. black pepper (for lamb)
  • 2 Tbsp. all-purpose flour
  • 2 cups beer
  • 2 cups beef stock
  • 1 Tbsp. tomato paste
  • 1/4 cup honey
  • 1 head garlic (for braising liquid)
  • 6 multicolored carrots (medium)
  • 2 cloves garlic (for chermoula)
  • 1 lime
  • 1 tsp. smoked paprika (for chermoula)
  • 1 tsp. cumin
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1/4 tsp. salt (for chermoula)
  • 1 cup extra-virgin olive oil
  • 12 pieces pita bread (or naan)
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    NutritionView More

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    1840Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories1840Calories from Fat860
    % DAILY VALUE
    Total Fat95g146%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol225mg75%
    Sodium2950mg123%
    Potassium2100mg60%
    Protein92g180%
    Calories from Fat860
    % DAILY VALUE
    Total Carbohydrate156g52%
    Dietary Fiber11g44%
    Sugars31g62%
    Vitamin A420%
    Vitamin C70%
    Calcium35%
    Iron100%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Ronnie Smith 2 years ago
    Absolutely delicious recipe. In step 3 when it tells you to add in the flour. The ingredients state that you need 2 cups of flour. THIS IS WRONG DO NOT FOLLOW THE INGREDIENTS LIST! You actually only need a tsp or 2 tsp of flour. I had to scrap my rue and lost the flavor from the sear of the lamb.

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