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1
1 spring shoulder roast, bone in, about 3 pounds
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2
Salt and pepper
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3
3 medium tomatoes
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4
1 medium onion, peeled
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1 carrot, peeled
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6
1 stalk celery
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7
1 1/2 cups Basic Chicken Stock
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8
1/2 cup white wine
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9
5 garlic cloves, peeled
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10
3 sprigs thyme or marjoram
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11
5 peppercorns
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12
1 small dried red chili pepper
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8 spring lambchops, about 1 1/2 pounds
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14
Season the shoulder roast with salt and pepper and refrigerate for several hours or overnight.
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15
Preheat the oven to 400F.
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16
Coarsely chop the tomatoes, onion, carrot, and celery, and put them in an earthenware baking dish or roasting pan just large enough to hold the meat.
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17
Add the chicken stock, white wine, garlic, thyme, peppercorns, and chili pepper.
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18
Add the seasoned lamb shoulder and roast for 1 hour, checking the level of liquid every oncein a while and adding more stock or water if it gets too low.
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19
Turn the roast and cook for 30 minutes more.
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20
Turn again and roast for 20 more minutes, until golden and crisp.
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21
The meat should be soft and tender, and almost falling off the bones.
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22
Carefully remove the meat and cool at room temperature.
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23
When the shoulder is cool, gently remove the bones and cut the meat into thick slices.
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24
To make a simple sauce, pass the braising liquid and vegetables through the coarsest disk of a food mill.
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25
Allow he sauce to settle and thoroughly skim the fat.
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26
Taste for seasoning.
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27
Thin with a little stock, if necessary, or reduce over medium heat to thicken.
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28
You may roast the shoulder and prepare the sauce several hours before serving.
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29
Season the chops with salt and pepper and grill over medium coals just past medium-rare, about 3 minutes per side.
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30
At the same time, grill the pieces of shoulder until warm and crisp.
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31
Arrange the meat on a platter, and spoon some of the warmed sauce over it.
