Wet Roasted Lamb Shoulder - Chef Recipe by Benjamin Smith
"I like to cook this at Christmas and will put the lamb in the oven in the morning before I go to wo...
2 Tbsp butter
2 onions, minced
5 garlic cloves, minced
1/2 cup molasses
1 cup Guinness
1/2 cup white vinegar
1 1/2 cup brown sugar
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne
1 cup (240 ml)tomato paste
Melt the butter in a saucepan. Add onion and garlic to the saucepan and saute until beginning to caramelise, about 8 minutes.
Add molasses, beer, brown sugar, vinegar, salt, pepper and cayenne. Bring to a boil. Let it cook with a low rolling boil for about 10 minutes, stirring occasionally.
Stir in the tomato paste and lower the heat. Let the sauce simmer for 30 minutes, stirring every few minutes.
Remove from the heat and let the sauce cool to room temperature.
Puree in a blender until smooth.
Credits: Steve Cylka
Photo Credits: Maggie