Lamb Shoulder Recipes

Ingredients:

1 lb boneless American lamb shoulder, trimmed of visible fat and cut into pieces
of equal thickness
1 Tbs olive oil
1 package (6 oz) mixed salad greens
1 package (6 oz) raspberries or blackberries
1/2 c toasted pecans
1 large ripe avocado, halved, pitted, peeled and cubed
1/3 c prepared salad dressing
Creamy feta cheese and 16 slices of baguette for garnish

Method:

In large skillet with cover, heat oil over high heat. Brown lamb on all sides. Add 2 c water; cover and braise over low heat for 1 hour. Cool in liquid. Remove lamb from liquid. Refrigerate or freeze remaining liquid for use in stock for soup. Cut meat into 1-inch pieces, removing all fat; set aside.

In salad bowl, combine greens, berries, pecans and avocado; set aside. Mix lamb with salad dressing. Toss lamb with salad.

For garnish, spread feta cheese on slices of baguette and brown under broiler.

Serve salad on plates and garnish with two slices of baguette.