Braised Lamb with Canadian Blue Ermite Cheese and Maple Syrup
This is the Braised Lamb with Canadian Blue Ermite Cheese and Maple Syrup recipe.
- Prep: 20 min
- Cooking: 1 h 15 - 1 h 20
Ingredients
- 3 to 4 lb (1 1/2 to 2 kg) boneless lamb shoulder
- 1/3 cup (80 mL) unsalted butter
- 1/2 lb (225 g) Canadian Blue Ermite cheese crumbled
- 1 seeded and minced jalapeño pepper (or more to taste)
- 1/2 cup (125 mL) maple syrup
- 1/2 cup (125 mL) red wine
- 1 cup (250 mL) beef broth
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Preparation
Trim any fat from lamb. Heat oven to 325 °F (160 °C).
In a small pan, melt 1/4 cup (60 mL) butter. Set aside.
Put lamb on counter. Spread half of the cheese on inside of meat. Sprinkle with jalapeño pepper. Roll meat and tie it in 4 to 5 places. Brush with melted butter.
Put in ovenproof pan with tight lid. Cook for 1 hour, basting with remaining butter from time to time. Increase heat to 425 °F (225 °C) and cook for 15 to 20 minutes more, to brown.
Remove the meat and keep warm. Put pot on high heat and cook 2 minutes. Remove as much fat as you can with a spoon. Add syrup and red wine and boil 2 minutes. Add stock and reduce until sauce starts thickening. Take off heat and add remaining Canadian Blue Ermite cheese. Whisk in remaining cold butter.
Untie lamb, carve in slices, spoon sauce over it and serve.
Tips
Nutritional information
Per serving| Energy: | 568 Calories |
| Protein: | 44 g |
| Carbohydrate: | 15 g |
| Fat: | 29 g |
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 152 mg |
