Cranberry-Chipotle Braised Lamb

[Dave Weinstein]

Cranberry-Chipotle Braised Lamb

This is an easy to prepare recipe for a smokey, cranberry, lamb. It takes time to cook, but very little effort, and goes quite well with rice.

• 1 2-4lb Lamb Shoulder Roast
  
• 2 cans Jellied Cranberry Sauce
  
• 1 Chipotle Pepper
  
• Red Wine
  

Empty two cans of jellied cranberry sauce into a mixing bowl. Fill one of the cans with red wine, and add the red wine to the bowl. Squeeze the jellied sauce with your hands until the result is a cranberry and wine slurry. Add the chipotle pepper, and put aside.

Put a large (3 or 4qt) pan over high heat. The pan must be large enough to hold the entire shoulder roast and still be covered. Add oil to the pan (unless you are using nonstick, in which case it isn't necessary), and add the shoulder roast (with the netting still on), and brown the roast, turning it to be sure that the roast is fully browned. If you are not using nonstick, add a small amount of wine to deglaze the bottom of the pan.

Reduce the heat to medium, and add the cranberry slurry. Cover the pan, and let the roast cook for 60 to 90 minutes (until it is cooked through), stirring the sauce and turning the lamb occasionally.

Then remove the pepper, slice the roast (removing the netting first), and serve with the sauce over rice.

Keywords: Main Dish, Lamb, Easy

( RG1726 )