This recipe is brought to you in partnership with the American Lamb Board. I am proud to serve delicious American Lamb to my family, supporting American shepherds and their families in sustaining working farmland and farm communities.

When we were kids this kind of meal was called “huiskos” ~ The Afrikaans word for a weeknight meal. There was always pumpkin when it was in season, always some kind of green vegetable and most likely always lamb on the table. Whether it was braised in the Winter months or some chops seared during the Summer, lamb has always been a very traditional protein where I’m from. Naturally, I try to carry those traditions on now that I’m working and living here in the American South. Keeping those memories alive by adapting or recreating mom’s recipes with American Lamb and the ingredients that can be found here is truly a joy for me. This meal is home cooked and heartwarming, will feed your soul and warm you up on a chilly day. Serve it for Friendsgiving or Thanksgiving this year, maybe put it on your date-night menu for two and enjoy the tender lamb leftovers in a delicious grilled cheese the next day. Either way, it’s simple and flavorful and you can’t go wrong.

With the holidays upon us, the American Lamb Board is spreading cheer by hosting a number of fun giveaways on both their Facebook and Instagram page. For #TheLambChallenge, comment on the giveaway posts with a lamb recipe you'll enjoy for the holidays and be entered to win great prizes! Find more information on the American Lamb website here.

Why American Lamb Shoulder?

Lamb shoulder is located at the top of the back, near the head. It’s a great cut for braising or slow cooking because it develops a lot of flavor due to the amount of work that part of the animal gets. I always prefer to cook it with the bone in to increase that flavor even more. You can ask your butcher for this cut, or check out the American Lamb website to receive a customized list of grocers, butchers, restaurants and/or wholesale suppliers that sell homegrown lamb in your neck of the woods. I love the online butcher Porter Road for sourcing my American lamb, here’s $15 off your first order from them!

Some handy tips before you get started:

I used lamb shoulder in this recipe because it is great value for money. Other cuts that would work wonderfully are: Stew meat, bone-in or boneless leg.

You can absolutely cook this recipe on the stovetop in a dutch oven. Just place the lid on after adding the lamb shoulder and braise over medium heat for 2 ½ hours. Be sure to check it and add more liquid as necessary, since a lot of moisture will evaporate using this method.

While canned pumpkin puree is great, homemade pumpkin or squash puree will give the grits a fresher flavor. To roast your own pumpkin, preheat the oven to 425F. Half a small pie pumpkin and remove seeds, then drizzle with olive oil and place on a baking sheet cut side down. Roast for 40 minutes and remove from the oven. Carefully peel off the skin while warm and use an immersion blender to make a puree. Use one cup in the recipe and store the remaining pumpkin in an airtight container for up to 3 days in the refrigerator. It’s handy to use in soups, pies or other desserts.

White miso paste is not mandatory here, but it’s a secret weapon when it comes to umami flavor! It seems unconventional but it will provide some wonderful depth. Find it at your local grocery store or even Amazon!

Braised American Lamb Shoulder with Pumpkin Smoked Gouda Grits
Prep Time: 25 minutes | Cook Time: 1 hour 15 minutes | Serves: 6-8 people

For the Lamb:

1 3 pound bone-in American Lamb shoulder
1 1/2 tablespoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (If your Cajun seasoning has salt, omit this)
1 tablespoon olive oil
1 large yellow onion, sliced
8 cloves garlic, finely minced
1 tablespoon fresh thyme leaves
1 fresh bay leaf
2 cups beef broth
1 1/2 tablespoons white miso paste
1 tablespoon brown gravy powder (I like to use Bisto, because I grew up eating it)

For the Grits:
3 ½ cups vegetable stock
4 tablespoons butter
2 cups grits or instant polenta
1 cup pumpkin puree
½ cup heavy cream
8 ounces grated smoked gouda cheese
To serve: Sage leaves crisped up in olive oil, steamed vegetables

Method:

Season lamb shoulder with Cajun seasoning, black pepper and salt. Set Instant Pot to saute, add olive oil and sear lamb shoulder for 5 minutes per side or until golden. Remove and transfer to a separate plate until ready to braise.

Add onion, garlic, thyme and bay leaf to the Instant Pot and saute for 5 minutes. Deglaze by adding the broth, stirring and scraping the bottom of the inner pot with a wooden spoon until nothing is sticking. Add white miso paste and gravy powder, followed by the lamb shoulder. Place lid on and set Instant Pot to Manual Pressure for 50 minutes. After cooking, allow pressure to release naturally (10 minutes), remove the shoulder bone and set to saute to reduce liquid until desired consistency. The meat should be fall-apart tender and the garlic and onions completely reduced to form the gravy. Remove bay leaf, season to taste and serve with smoked pumpkin gouda grits.

Tip: To thicken the gravy, add a slurry with 1 tablespoon cornstarch and 1 tablespoon water then stir gently until thickened.

For the grits: Add vegetable stock and butter to a large pot over medium-high heat, bring to a boil. Lower heat to medium, add grits then stir and cook for 10 minutes until thickened. Add pumpkin puree, cream and grated smoked gouda cheese. Stir and simmer over low heat for 2-3 minutes and season to taste. Serve immediately with crispy sage, braised American lamb and vegetables of your choice.

Braised American Lamb Shoulder Thanksgiving