High Altitude Lamb
Savor the rich, melt-in-your-mouth flavors of High Altitude Lamb, a dish thoughtfully designed to shine at higher elevations while delivering comforting, gourmet satisfaction. This slow-braised recipe features succulent bone-in lamb shoulder seared to perfection and nestled in a medley of aromatic vegetables, bold red wine, and earthy spices like rosemary, cumin, and coriander. The long, gentle cook in the oven ensures the lamb turns impossibly tender, soaking up the robust flavors of the savory tomato broth. Garnished with fresh parsley and zesty lemon for a vibrant finish, this hearty dish is perfect for special occasions or a cozy weekend dinner. Pair it with crusty bread or creamy mashed potatoes to fully savor the luscious sauce. Whether you’re cooking at altitude or sea level, this recipe is a high-point in your culinary repertoire!
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Recipe Information
Ingredients
- 2 pounds lamb shoulder (bone-in, trimmed)
- 2 tablespoons olive oil
- 1 onion (large, chopped)
- 4 cloves garlic (minced)
- 2 carrots (peeled and sliced into rounds)
- 2 celery stalks (chopped)
- 14.5 ounces diced tomatoes (canned, with juices)
- 2 cups low-sodium beef or chicken broth
- 1 cup red wine
- 2 teaspoons fresh rosemary (chopped)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 lemon (zested, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Adjust as necessary for high altitude; consult your oven's manual.
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat.
Season the lamb shoulder lightly with 1 teaspoon of salt and 0.25 teaspoon of black pepper.
Sear the lamb in the pot for about 4-5 minutes per side, until browned all over. Remove and set aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 6-8 minutes until softened and fragrant.
Stir in the diced tomatoes, beef or chicken broth, red wine, rosemary, cumin, coriander, the remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Return the lamb to the pot, nestling it into the vegetable mixture. Bring the entire pot to a gentle simmer.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 3 hours, checking occasionally to ensure the liquid level remains sufficient (add a bit of water or broth if necessary).
After 3 hours, remove the pot from the oven. The lamb should be fork-tender and slightly falling apart.
Carefully transfer the lamb to a serving platter. Skim any excess fat from the sauce and adjust seasoning as needed.
Serve the lamb hot with the sauce and vegetables spooned over the top.
Garnish with fresh parsley and lemon zest for a bright, fresh finish.
Nutrition Facts
Calories |
3049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5525 mg | 240% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 35.0 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4987 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
