Lamb and Blue Cheese French Dip

ACTIVE: 40 MIN
TOTAL TIME: 3 HRS 15 MIN
SERVINGS: 4

Cole's • Los Angeles

Cole's is the self-proclaimed originator of the French Dip, a hot sandwich typically made with generous amounts of roast beef on a French roll and served au jus. Jason Gancedo serves his sandwich with a superhot, house-cured Atomic Pickle Spear.

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2 garlic cloves
1 teaspoon fresh rosemary
1 teaspoon thyme leaves
Kosher salt and freshly ground pepper
2 pounds lamb shoulder, cut into 3-inch chunks
1 tablespoon vegetable oil
2 cups beef stock or low-sodium broth
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dark brown sugar
4 French rolls, split and lightly toasted
Dijon mustard (optional)
2 ounces Maytag blue cheese, crumbled

Preheat the oven to 250°. In a mini food processor, chop the garlic. Add the rosemary, thyme, 2 teaspoons of kosher salt and a pinch of pepper and process until the herbs are finely chopped. Rub the lamb all over with the herb salt.
In an enameled cast-iron casserole, heat the oil. Add the lamb and cook over high heat until lightly browned all over, about 8 minutes. Add the stock and bring to a boil. Cover and braise in the oven for about 2 1/2 hours, until the lamb is very tender. Transfer the lamb to a bowl and let rest for 5 minutes. Strain the cooking liquid and skim off the fat. Season the jus with the Worcestershire sauce, brown sugar and salt and pepper; keep warm.
Shred the lamb, discarding any large pieces of fat. Spread the rolls with mustard and top with the lamb and blue cheese. Serve the jus alongside.

Lamb and Blue Cheese French Dip

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