Featured Recipe

Featured Chef Josh Galliano’s
Autumn Lamb Duo

Lamb duo

This well-rounded dish includes braised lamb shoulder pot pie, roasted loin, fava-rosemary puree, roasted artichokes and a take on a bagna cauda sauce.

Serves 4

Braised Lamb Shoulder

1 lamb shoulder
1 onion, medium dice
1 carrot, peeled/medium dice
1 celery stalk, medium dice
2 garlic cloves, minced
Sachet of: 1 sprig rosemary, 1 sprig basil, 1 sprig thyme, 1 sprig oregano, 1 bay leaf
1 cup white wine
1 1/2 quart low sodium chicken stock
salt and pepper, to taste
olive oil

Preheat oven to 325 F.

Season the lamb shoulder with salt and pepper. Heat about 1/4 cup olive oil in a large dutch oven over medium high heat. When the oil begins to smoke, add the shoulder to the pot and brown on all sides.

Remove the lamb shoulder from the pot and add the sachet, garlic, celery, carrots, and onion. Brown the vegetables while stirring occasionally. Deglaze the pot with the white wine, and reduce the liquid to 1/4 cup. Add the lamb shoulder and the chicken stock. Bring to a boil, then reduce to a simmer and cover with a lid. Place the pot in the oven.
* It will take about 2 to 2 1/2 hours until the lamb shoulder is fully cooked and tender. Times will vary based on the size of the shoulder and each person's oven.

Every 30 minutes, remove the lid from the pot and baste the meat. About halfway through the cooking time, carefully flip the meat in the braising liquid. Return to the oven covered with the lid. At the end of the estimated cooking time, test for doneness. The meat should be tender; insert a 3 pronged fork into the meat and if it doesn't meet any resistance, the shoulder is tender.

Once finished cooking, remove the pot from the oven and allow for it to cool at room temperature for 30 minutes. Transfer the meat to another container and strain the cooking liquid over the meat; discard the sachet and vegetables. Cool the lamb completely in the refrigerator.


Pot Pie

Braised lamb shoulder (recipe above)
1 package frozen puff pastry
1 egg
1 cup frozen peas
1/2 tsp rosemary, chopped
1 tsp. basil, chopped
salt and pepper, to taste
1/4 cup heavy cream
1/4 cup braising liquid

Remove the lamb shoulder from the cooking liquid. Discard any fat that has solidified on top of the cooking liquid. Shred the meat from the bone. Preheat an oven to 400 F.
* Separate and discard any large pieces of fat, bone, or connective tissue that is inside the lamb shoulder.

Chop the meat into smaller chunks. Mix the meat with the rosemary, basil, salt, pepper, peas, and cream. Add enough of the cooking liquid to help moisten the meat mixture, which should be about 1/4 cup.

Measure 1 cup of the meat for each of the four servings. Form into balls. Whisk the egg to create an egg wash.

From the two sheets of puff pastry, cut 4 large circles (about 4" diameter) and 4 medium circles (about 3" diameter). Brush the 3" rounds with the egg wash for the bottom pieces of the pot pie. Place the ball of filling on top of the puff pastry. Place one of the 4" rounds on top of the meat, and press the puff pastry rounds together making sure to seal the edges. Brush the tops of the pot pies with remaining egg wash.

Place the pot pies on a parchment lined baking tray. Bake for 12 to 15 minutes, or until the pot pies are golden brown.


Fava - Rosemary Puree

2 cups fava beans, fresh or frozen
2 sprigs rosemary, leaves only
1 cup vegetable stock

In a medium pot, place the braising liquid over medium high heat. When the liquid boils, reduce the heat to simmer. Reduce the liquid to 1/3 cup.

In another pot, melt the butter with the olive oil over medium heat. Saute the garlic and shallots until tender then add the anchovy and herbs. Continue cooking for one minute, then add the reduced braising liquid. Allow the mixture to come to a boil, then remove from the heat and reserve warm.



2 globe artichokes
2 king trumpet mushrooms
8 sun dried tomato halves

Oak the sun dried tomato halves in hot water for 4 minutes. Remove from the water and allow to dry.

Place a large pot of water to boil. seasoned with salt. When the water boils, add in the artichokes. Allow to boil for 5 minutes, or until a fork easily pierces the artichoke heart with no resistance. Cool the artichokes in a bowl of ice water. Peel all the leaves away from the artichoke hearts. Use a spoon to scoop out all the choke from the middle of the artichokes. Cut each artichoke in half and reserve for later.

Sautee the French horn mushrooms in olive oil with herbs and garlic. Remove mushrooms from pan, cut in half, season with salt and pepper, then grill. (If no grill is available, place mushrooms on a baking sheet and broil until lightly charred.)


Lamb Loin

4 - 5 oz. pieces of boneless lamb loin
salt and pepper
olive oil

Heat a large saute skillet over high heat with olive oil. Season the lamb loin with salt and pepper. When the oil begins to smoke in the pan, add the lamb portions. Sear on the first side for 2 to 3 minutes, then flip to the other side. Depending on the thickness of your lamb loin, the second side could take just 2 minutes for medium.

When the lamb is cooked to your preferred temperature, remove it from the pan and allow to "rest" for 5 minutes.
*We "glued" the loins together with Activa RM for a cleaner look, but this is probably not necessary for the home chef



Reheat the lamb loin pieces and the pot pie pieces in the oven.

On the stove top, heat the fava puree over low heat. In a saute pan, add about 2 tbsp. olive oil and over high heat, cook the artichokes. Season with salt and pepper. When the artichokes have gained some color, add the sun dried tomato halves and the grilled king trumpet mushrooms. Cook until everything is heated through.

On four large plates, place a quarter of the fava puree on each plate. Using the back of a spoon, push the puree to the other edge of the plate. Along the line of the fava puree, divide the vegetables amongst the four plates. Place the pot pie on top of the fava puree. Slice the lamb loin in half on a bias, and lightly season the exposed/cut piece of the lamb loin with salt. Arrange the loin pieces on the plate directly to the side of the pot pie. Finally, drizzle some of the bagna cauda sauce around the meat.