RH Staff

From: Chef Michael Symon of Lola and Lolita restaurants, Cleveland, OH. Yield: 12 servings.

4 lb. American lamb shoulder, visible fat removed and cut into bitesize pieces
4 tsp. salt
4 tsp. pepper
2 Tbsp. ground cumin, divided
2 Tbsp. ground cinnamon, divided
2 Tbsp. ground coriander, divided
1⁄4 cup olive oil
2 qt. fat-free chicken broth
2 cups tomato juice
4 large onions, sliced
4 large carrots, cut into 1⁄4”-thick slices
4 cloves garlic, minced

TOMATO MARMALADE:
2 Tbsp. olive oil
1 large onion, minced
4 cloves garlic, minced
5 cups (about 16 large) Roma tomatoes, chopped
1⁄2 cup brown sugar, packed
6 Tbsp. white balsamic vinegar
2 tsp. salt
1 tsp. pepper
1⁄4 cup fresh mint leaves, chopped
1⁄4 cup fresh cilantro leaves, chopped
1⁄4 cup fresh orange juice

Pat lamb dry with paper towels; set aside. Mix salt, pepper, 1 Tbsp. each cumin, cinnamon and coriander. Add to meat and toss to coat. In large pan with cover, heat oil over medium-high heat. Add lamb; stir and brown. Stir in broth, tomato juice, onions, carrots, garlic and remaining seasonings. Bring to a boil. Remove from heat and cover. Braise at 325°F for 2¹⁄2 hours.

For tomato marmalade: In large skillet, heat oil over medium heat. Add onion and garlic and saute for 3 minutes. Mix in tomatoes, brown sugar, vinegar, salt and pepper. Simmer for 5 minutes. Remove from heat and stir in mint, cilantro and orange juice.

To serve: Ladle hot soup into low-sided bowls. Top with Tomato Marmalade.

AMERICAN LAMB BOARD