Elysian Fields Lamb Shoulder with Rhubarb and Shallot Mostarda

Ingredients

SERVINGS: 5-6 servings

1-1/2 cups buckwheat honey
1/2 cup rice wine vinegar
1/2 cup water
1 tablespoon mustard seeds
3 cups rhubarb, sliced
1 cup shallots, sliced
1/2 teaspoon dried lavender
1/2 cup fresh mint leaves, chopped
Kosher salt and black pepper
1 boned, tied lamb shoulder (approximately 3-1/2 to 4 pounds)
Extra virgin olive oil
1/4 cup garlic, chopped
2 tablespoons rosemary, chopped

Instructions

To prepare the mostarda, bring honey, rice wine vinegar, water, and mustard seeds to a boil in a sauce pot. Add in rhubarb, shallots, and dried lavender.

Remove from heat. Add in mint, and season with salt and pepper to taste.

To prepare the roast, liberally season the lamb with salt, pepper, and olive oil. Rub with garlic and rosemary. Let the roast sit for 30-40 minutes at room temperature to ensure even cooking.

Preheat the oven to 400oF. Roast for one hour or until internal temperature reaches 135oF.

Allow the cooked roast to rest for 20 minutes. Slice, and serve with mostarda.

Related Recipes:: Three Ingredient Fix: Rhuby Beauty

Recipe by Executive Chef Derek Stevens of Eleven, 1150 Smallman St., Strip District. 412.201.5656. As featured in Edible Allegheny's April/May 2014 installment of 3 Ingredient Fix.