Savvy chefs know that one of the tastiest and most versatile cuts of lamb is the humble shoulder. Shoulder chops can be a flavorful and economical alternative, and a braised Aussie lamb shoulder can create all manner of deliciousness. Witness these three takes on lamb shoulder from some of our favorite chefs:
1. Our mate and “Lambassador” Aaron Brooks of the Four Seasons Miami goes the taco route with these beauties. Cooked slow and low with chipotle and citrus, the flavor-packed lamb gets paired and balanced to perfection with a silky avocado puree, zesty salsa verde, and radish slaw. Nice one, chef!
2. Here, the shoulder gets cubed and pan-roasted with Aleppo and Za’atar (two of the best Middle Eastern spices for lamb!) and then allowed to simmer down with rice, paella-style. Plenty of mushrooms add umami depth, and preserved lemon brightens the dish as a final touch.
3. Finally, Chef Conor Hanlon of the NoHo Hospitality Group does this lamb shoulder in “Harissa BBQ” style. Harissa, molasses, cumin and coriander bring a sweet heat and spiced earthiness to the lamb. He tucks the lamb into fresh pitas with a cooling cucumber-mint raita. Good onya chef!