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Apr 4, 2007 01:02 PM

Arabesque Lamb Question

My husband will be making the Lamb with Carmelized Onions and Honey this sunday fopr Easter. We have a 5 1/2 lb shoulder which is a little bigger than called for. Anyways--has anyone done lamb the way Roden calls for. SHe basically just pops it in the oven. We thought braising it might be a little bit better---but still follow her recipe for he onions and honey.

Any thoughts? We would take braising advice out of the Molly Stevens book and brown it and then braise in white wine and stock.

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  1. I don't have my book with me - is the honey brushed on top? If so, I think you would get a v. different result if you braised - I've been making a pork roast lately with a honey glaze (keep meaning to post) - and the result in the oven is wonderful.

    1 Reply
    1. re: MMRuth

      I would be inclined to braise a lamb shoulder. Your recipe sounds very good. If you have tried other recipes in the book you are using and they have worked why not follow her lamb recipe? Good Luck!

    2. I don't think we've ever cooked lamb shoulder any other way but roasting. And it always turns out delicious. I don't see why popping it in the oven wouldn't be good.

        1. re: hotoynoodle

          For those of you who roast doesm the meat still fall off the bone after a long roasting time? I ask because that is what DH and I loved best about all the Braising recipes.

            1. re: nissenpa

              As long as you roast low and slow.