Recipe Provided ByRustic Joyful Food
2 HR 30 MIN
2 HR 50 min
- 2 pounds boneless American lamb shoulder, (cubed)
- 2 tablespoons olive oil
- 4-5 cups eggplant (cubed)
- 1 medium onion, (diced)
- 6 cloves garlic (minced)
- 2-3 sprigs rosemary
- Salt and pepper to taste
- 2 cups water or low-sodium beef stock
Dill & Sour Cream Mashed Potaotes
- 3 pounds Yukon gold potatoes, (peeled and quartered)
- 1/2 cup butter
- 1/4 cup fresh dill (chopped)
- 1 cup sour cream
- 1 teaspoon kosher salt
- Splash of milk
Preheat oven to 350°F
In a large heavy bottom pot with lid, brown cubed American lamb shoulder in olive oil.
Add eggplant, onions, garlic, and fresh herbs. Season liberally with salt and pepper.
Add water or stock, then place the lid on and braise for 2-2 1/2 hours in the oven, until the cubed American lamb shoulder are fork tender. Check liquid levels midway through cooking and add more as needed.
To make mashed potatoes, bring peeled and quartered potatoes to a boil over high heat, roughly 25-30 minutes until fork tender.
Cut heat, then drain and add potatoes back to the pot with the butter, fresh dill, and sour cream.
Using a handheld masher or an electric mixer, mash the potatoes until smooth. Add a bit of salt and a splash of milk.
Serve braised American lamb and eggplant over creamy mashed potatoes. Enjoy!
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