Tender braised lamb over creamy mashed potatoes, served with fried queso de panela drizzled in honey. 

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Lamb

Lamb offers a delicate flavor that pairs exceptionally well with a variety of ingredients to create a delicious culinary experience.

Coarse Ground Sea Salt

The coarse texture of sea salt is perfect for creating an oregano rub. The coarse salt crystals effectively grind the herbs and oregano leaves, releasing their aromatic oils and flavors, which infuse into the lamb during cooking.

Fresh Oregano

Fresh oregano is a key ingredient in lamb dishes. Its pungent, woody, and aromatic characteristics complement the gaminess of the lamb, adding an earthy depth to the overall flavor profile.

White Wine

White wine serves as an excellent braising liquid for lamb. The wine’s acidity helps to tenderize the meat while adding a subtle fruity and floral note. Choose a white wine that you enjoy drinking, as its flavor will be imparted to the dish.

Garlic

Garlic is a classic pairing for lamb. Its pungent flavor enhances the natural richness of the meat, creating a savory and satisfying combination.

Lemon

Fresh lemon juice and zest provide a bright, acidic counterpoint to the richness of the lamb.The lemon zest’s oils infuse the salt with citrusy aroma, making it ideal for both the rub and for directly flavoring the meat.

Queso de panela

Queso de panela is a fresh Mexican cheese, made from cow’s milk, that is soft and white. It has a firm but springy texture and a very mild, milky flavor. It doesn’t melt easily, making it ideal for frying or grilling. 

TIPS & TRICKS FOR THE BEST BRAISED LAMB & OREGANO SALT

Should the Salt Be Wet or Dry?

Oregano salt can be used right away, but the lemon zest and oregano oils may make it feel wet. Because this recipe makes a small batch, you can typically use all the salt on the same day it is made. For long-term storage, dehydrate the salt until it is dry to the touch. Then, crumble, sift, and store it in an airtight container.

How to Braise the Lamb

Sear the lamb: Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the lamb with salt and pepper and sear on all sides until golden brown. Remove the lamb from the pot and set aside.

Add the lamb and braising liquid: Return the lamb after searing the vegetables  along with herbs and spices, such as rosemary, thyme, and bay leaves. Add enough braising liquid, such as broth or stock, to cover the lamb halfway.

Selecting the Right Cuts of Lamb for Braising

Shoulder: The shoulder is a tough cut of lamb that becomes meltingly tender when braised. It’s also a flavorful and economical choice.

Shank: The shank is another tough cut that benefits from braising. It’s located in the lower leg of the lamb and has a rich, meaty flavor.

Neck: The neck is a less common cut of lamb, but it’s also a good choice for braising. It’s located near the shoulder and has a similar flavor and texture.   

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Mortar and pestle

Cast iron skillet

Chef knife

Cutting Board

Wine Opener

Microplane

SIMILAR INGREDIENTS TO

 Lamb Lollipops + Honey Garlic Long Beans

Southern Fried Pork Chops & White beans + Spinach

Southern Style Pork Neck Bones

ENJOY THIS RECIPE WITH

BUTTER BRAISED CABBAGE WEDGES

SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE

LEMON SUNFLOWER DRESSING

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Braised Lamb +Oregano Salt

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Tender braised lamb over creamy mashed potatoes, served with fried queso de panela drizzled in honey.

INGREDIENTS

• 2lb lamb stew chunks
• 6 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon oregano
• 1 teaspoon crushed red pepper
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 lemon, juiced
• 2 cups white wine
• ¼ cup vegetable broth or water
• 2 bay leaves
• 1 wedge Queso de Panela, quartered
• 1 tablespoon flour
• ½ cup vegetable oil
• 2 tablespoons honey
• Oregano Salt:
• 2 tablespoons coarse sea salt
• 1 tablespoon fresh oregano
• Zest of one lemon

INSTRUCTIONS

• Combine all oregano salt ingredients using a mortar and pestle.
• Sprinkle 2 teaspoons of the oregano salt onto the lamb, along with the black pepper, garlic, olive oil, and lemon juice. Let it sit for 30 minutes.
• Preheat a cast-iron skillet and sear the lamb until brown on all sides.
• Cover the lamb with white wine, bay leaf, and a splash of broth. Bring to a boil, then reduce to a simmer for 40 minutes, or until tender.
• While the lamb is braising, prepare your sides of rice or mashed potatoes.
• Heat vegetable oil in a pan over medium-high heat.
• Dust the cheese with flour and fry in the hot oil for 4 minutes, or until golden brown.
• Drain the cheese and drizzle with honey.
• Plate the starch, top with the lamb and braising liquid, and sprinkle with the remaining oregano salt. Serve with a wedge of honey queso de panela.

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