Are you planning on serving lamb for Easter? Braised Lamb Shoulder is tender and smothered with a creamy mushroom thyme sauce. A wonderful main dish to share with your family and friends this Easter.
Not sure if you’re a lamb lover or not? It’s definitely a stronger meat and most people either really like it or can do without it. I rather like it, and grilled lamb chops are my personal favourite. Braised lamb is my second favourite because the long braising time helps to mellow the stronger lamb taste. To make it even better, this fork tender Braised Lamb Shoulder is generously hugged by a flavourful sauce made with sherry, mushrooms, thyme and cream.
My thoughts for this dish came from having brunch at the Banff Springs Hotel. There, they just happened to serve three separate braised lamb dishes. The one that took me back for seconds was a braised lamb in a creamy mushroom sauce. While this Braised Lamb Shoulder is not exactly what I had, it is similar in many ways and just as delicious. I always love it when dining out generates motivation and inspiration for creating great food.
Don’t be a slave to the kitchen either, with a little prep you don’t need to worry much about this roast for 4 hours. So you can spend most of the afternoon with your guests. The final dish can also be left to sit in a low oven, giving you time to enjoy an appetizer or mingle over a glass of wine, or both. Enjoy!
Recipe Source for Braised Lamb Shoulder: Compelled To Cook