Rosemary Citrus Lamb Shoulder

Wine: Respiro, Cabernet Sauvignon

Natural wine made from organically grown grapes.

Two 8- to 12-ounce Lamb Shoulders

¼ ounce of Fresh Rosemary, four large sprigs

 1 Clementine

¼ teaspoon of Himalayan Pink Sea Salt

1 teaspoon of Extra Virgin Olive Oil

Serving Size 2 |   Prep. 5min.  |  Cook 30min. or until no pink*

In a skillet, cast iron for best results, on medium heat add Olive Oil then Lamb Shoulders and cover for 8min. Flip Lamb Shoulders and cook for another 8min, or until meat begins to turn grey and a slight smoke rises.

Once Lamb Shoulders are grey on both sides, add two Rosemary Sprigs on top of each shoulder. Zest the Clementine and sprinkle Salt over both pieces, to desired amount. Cover for about 6min, then carefully press the Rosemary into the Lamb so that you can flip once more. After flipping Lamb, Rosemary face down, squeeze desired amount of juice from Clementine to add a sweet, citrus flavor. Allow to cook until meat darkens. Once pink is gone, or as rare as you prefer, then serve!

Thinking about side dishes?

How about steamed Asparagus or mashed Brown Sugar Yams with a few slices of warm French Baguette topped with Gorgonzola cheese crumbles.

Dinner is served.