About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Abbacchio - Baby Lamb, Pan-Roasted Roman Style | Main | Thin Lamb Chops Fried in Parmesan Batter »

Pan Roasted Lamb with Juniper Berries

I haven’t had lamb in years, so I was excited to try this recipe. This uses a 2 ½ pound lamb shoulder cut into 3-4 inch pieces. The only smaller pieces that I could find were more steak-like than I would have liked, but they seemed to work fine. All of the ingredients are put into a pot, onions, celery, carrots, garlic, rosemary, white wine, and juniper berries. This is then cooked for a very long time over low heat.

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We really enjoyed this dish. I was a little worried about the juniper berries, because I had never cooked with them before. I thought that if the flavor was as strong as the smell, then it would overpower the other ingredients. I shouldn’t have worried. The house smelled great as it cooked and the flavors melded together to make a really enjoyable entrée. The meat was so tender that I had trouble getting it out of the pan without it falling apart. My son, Zachary, who never likes new things, loved this. That makes it a keeper for our house!

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Comments (5)

Beth, these look great. This is the recipe I'll use with the four beautiful lamb shoulder pieces I got at Global Foods yesterday as my backup plan just in case I couldn't find decent lamb chops.
I've never cooked with juniper berries, either - but I have some left from a liqueur recipe, so I'm set.

I'll bet it smelled wonderful! So many new ideas for lamb shoulder. I'll have to try this one next. I have juniper berries I never use!

I am in New Zealand at the moment, and so there is lamb everywhere. Literally. By the road. In the shops. I had lamb sausages for dinner, and have a rack of lamb, lamb shoulder and some other cut of lamb I have forgotten in the fridge. The only problem is that they don't seem to have any beans for me to make my favourite lamb dish, lamb shoulder with beans and vinegar (Essentials). Or rosemary for that matter, so I can make my rosemary, parmesan and bread crumb lamb rack (Every Night Italian).

It looks wonderful and what can be better than family appreciation?

Marcella Hazan:

When I lived in New York, I got a call from a man who was cooking this lamb from my book. He said the meat looked terrible, but before throwing it out he wanted to hear whether there was a chance it could improve by the time it was done. Have faith, I said. That's the thing about the recipe, it is most unusual because everything goes into the pot without any preliminary browning and sauteing, and at first it looks terrible, it is so grey. But it all comes together in the end.

Beth, I love you for sticking with it and I can see from the photo that you did it perfectly.

David, you have had previous experiences of traveling in primitive tribal lands. You must always pack your own beans and rosemary.

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This page contains a single entry from the blog posted on November 21, 2010 8:00 AM.

The previous post in this blog was Abbacchio - Baby Lamb, Pan-Roasted Roman Style.

The next post in this blog is Thin Lamb Chops Fried in Parmesan Batter.

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