Recipe Provided By
Chef Adam Hegsted


Marinated American lamb chops with rosemary & garlic on a plate


  • 4 ounces Smoked American Lamb shoulder, shredded
  • 2 ounces mixed mushrooms
  • 1 ounce brown butter
  • 12 ounces manila clams
  • 16 ounces Clam Broth (recipe follows)
  • 1 ounce garlic confit
  • 1 ounce preserved lemon
  • 1/2 ounce cilantro, chopped with stems
  • 1/2 ounce shallot, shaved
  • 1/2 ounce Italian parsley, stemmed
  • Olive oil, as needed
  • Salt and fresh ground black pepper, to taste 

Clam Broth (makes about 6 cups):

  • 8 ounces white wine, acidic, dry
  • 16 ounces clam juice
  • 4 ounces lemon juice
  • 8 ounces orange juice
  • 2 ounces cilantro stems, minced
  • 1 ounce garlic, minced
  • 2 ounces sugar
  • 1 ounce salt
  • 2 ounces preserved lemon, chopped
  • 1/4 ounce coriander, toasted and cracked


Sauté lamb and mushrooms in brown butter until mushrooms are golden on edges.  Add clams, clam broth, garlic, lemon and cilantro; bring to a simmer.  Cover and cook until clams are cooked and opened up.  Remove any clams that did not open.  Pour cooked clams into a heated bowl to serve.  In a separate smaller bowl, mix shallot, parsley, oil, salt and pepper.  Garnish clams with this mixture. 

For the Clam Broth:  In a bowl, mix together wine, clam juice, lemon juice, orange juice, cilantro stems, garlic, sugar, salt, lemon and coriander.  Let set at least 12 hours in refrigerator.

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