Lamb Shoulder with Roasted Shallots and Celery Root
With burnished slices of lamb, sweet shallots and chunks of roasted celery root, this dish may look like classic French home cooking, but F&W’s Marcia Kiesel grates fresh ginger into the pan sauce, which gives it a subtle, sneaky punch. Slideshow: Fantastic Lamb Recipes to Try
The recipe can be prepared through Step 3; the lamb and shallots can be refrigerated separately overnight. Remove the congealed fat from the lamb liquid. Slice the lamb and reheat it in the oven, moistened with the jus.
Perfect with a deeply flavored Bordeaux red from one of the region’s up-and-coming appellations, like the Côtes de Castillon.