Sunday Recipe: Lamb Shoulder “Two Fires”

A dish crafted by a chef, for a chef - Chef Jesse

By the time the lamb shoulder leaves the pass, it has survived two transformations: the slow, forgiving heat that coaxes it into tenderness, and the fierce, finishing fire that gives it its identity. This dish is built for cooks who want technique to speak louder than theatrics; a creation the chef behind it holds closely.

“Lamb rewards patience. If you give it time and fire, it gives you back depth and character.” 

~Chef Andreas

Behind the Dish

At first glance, the plate is elemental: lamb, smoke, herb, lemon. But beneath its simplicity sits a deliberate structure. Layers of charred herbs infuse the jus; a blackened eggplant purée recalls wood-fired cooking; preserved lemon provides precision acidity.

“I wanted a dish that speaks to another cook … technique first, ego second.” 

~Chef Jesse

I call it, “Two Fires”, because the lamb experiences two distinct moments of transformation:(1) A long braise that builds honesty and softness.(2) A blistering, high-heat finish that builds memory. Braising makes the lamb honest; fire makes it memorable.

What You’ll Need

Lamb Shoulder

1 whole bone-in lamb shoulder (4–5 lbs)

2 tbsp sea salt

1 tbsp black pepper

1 tbsp Aleppo pepper

2 tbsp pomegranate molasses

4 garlic cloves, crushed

1 onion, halved

2 sprigs rosemary

6 sprigs thyme

3 cups lamb or chicken stock

1 cup dry white wine

Charred Herb Jus

Reduced braising liquid

Stems from 1 bunch parsley

Stems from 1 bunch mint

1 small rosemary branch

1 tbsp red wine vinegar

1 tsp honey

Smoked Eggplant Purée

2 large eggplants

2 tbsp tahini

1 tbsp lemon juice

1 garlic clove, grated

2 tbsp olive oil

Salt to taste

Preserved Lemon Gremolata

Peel of 1 preserved lemon, minced

1 small bunch flat-leaf parsley, chopped

Zest of 1 fresh lemon

1 tbsp extra-virgin olive oil

1 tsp chili flakes

Procedure

Braise the Lamb

Season lamb heavily. Sear in oil until dark and caramelized; no shortcuts here. Add aromatics, deglaze with wine, reduce, then add stock. Cover and braise at 300°F (150°C) for 3 to 4 hours, until tender but cohesive. Remove the lamb; reserve and strain the braising liquid.

“The shoulder is like a story: slow to open, but the ending has to hit hard. That’s what the grill is for.” 

 ~Chef Georgina

Build the Charred Herb Jus

Char the herb stems directly over flame until blackened at the edges. Simmer with the braising liquid for 15 minutes, strain, then reduce to a glossy sheen. Finish with vinegar and a thread of honey.

“Charred herb stems are my secret weapon; you get smoke, bitterness, and perfume all at once.” 

~Chef Jesse

Smoked Eggplant Purée

Char the eggplants over flame until the skins collapse and the flesh steams. Scoop, drain, then combine with tahini, lemon, garlic, and olive oil. Season assertively.

Preserved Lemon Gremolata

Stir together preserved lemon, parsley, fresh lemon zest, olive oil, and chili flakes. Keep it bright. Every rich bite of lamb needs a little acid to keep the palate awake.

Fire-Finish the Lamb

Brush lamb with pomegranate molasses. Grill or broil on high heat until the edges crisp and the glaze caramelizes into a mahogany crust.

“When you cook for chefs, you can’t hide behind garnish. The work has to show.” 

~Chef Jamie

Plating

Spread a wide swoop of smoked eggplant on each plate. Lay the lamb shoulder chunk slightly off-center. Nap with charred herb jus. Finish with a tight, bright scatter of preserved lemon gremolata.

Enjoy and pair with a good Rioja Reserva.