Recipe Provided By"Foxes Love Lemons"
3 HRs 20 min
- 1 boneless American Lamb shoulder roast (about 3-1/2 pounds), ties removed, cut into 4 pieces
- 1-1/2 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 2 tablespoons olive oil
- 2 bay leaves
- 3 cups chicken broth
- 2 cups dry white wine
- 1-1/2 cups crumbled ricotta salata or feta cheese
- 1-1/2 cups room temperature cream cheese
- 3/4 teaspoon freshly ground black pepper
- 1-1/2 whole wheat baguettes, thinly sliced (48 pieces)
- Olive oil, for brushing bread
- Seeds from 1 small pomegranate (about 1 cup seeds)
- 1/2 cup chopped fresh parsley
For the Braised Lamb: Pat lamb dry with paper towels; sprinkle all sides with salt and pepper. In large Dutch oven or other heavy pot with tight-fitting lid, heat oil over medium-high heat. Add lamb; cook 6 to 8 minutes or until well browned on all sides, turning occasionally.
Add bay leaves, broth and wine to pot; bring to simmer over medium-high heat. Cover and transfer to oven. Cook at 325°F for 2 to 2-1/2 hours or until lamb is fork-tender. Transfer lamb to large cutting board; let stand 20 minutes before shredding with forks. Makes about 6 cups shredded lamb.
For the Cheese Mixture: In food processor, pulse ricotta salata, cream cheese and pepper until smooth. Use immediately or cover and keep refrigerated up to 3 days.
To serve: Place baguette slices on rimmed baking pan and lightly brush both sides with oil. Bake at 350°F 15 to 20 minutes or until crisp, turning once. Spread each piece of toasted baguette with 1 tablespoon Cheese Mixture. Place about 2 tablespoons Braised Lamb on each crostini, with pomegranate seeds and parsley and serve immediately.
Home Chef Tip: Lamb can be braised and shredded up to 3 days in advance. If braising in advance, reserve 1 cup of lamb cooking liquid at end of braising time. Cover and refrigerate shredded lamb and cooking liquid, separately. To serve, re-heat by placing shredded lamb and reserved cooking liquid in Dutch oven and warming over medium-low heat, stirring occasionally.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest