Lamb shoulder

Recipe from Giuseppe Davi, chef of the Butler restaurant.

Lamb shoulder with paprika is an exquisite dish of European cuisine that embodies the harmony of tender meat and aromatic spices. Historically, lamb has often been used in traditional Mediterranean and French recipes due to its mild flavor and ability to absorb spices well. In this version, the meat is infused with a spicy paste made of smoked paprika, garlic, and onion powder, creating a rich and deep flavor with a hint of sweetness. Sprigs of fresh rosemary and thyme add an elegant pine freshness to the dish. Baked in double foil, the shoulder gains juiciness and tenderness, while the final garnish with basil and cilantro enhances its aroma. The dish pairs perfectly with roasted vegetables and a glass of tart red wine, creating a culinary delight worthy of gourmets.

The recipe was shared with us by Dmitry Pogorelov, chef of the bar "Kotelnaya".

Recipe from Smoke BBQ restaurant.

Lamb tagine with vegetables is the essence of Moroccan cuisine, rich in the aromas of spices and the tenderness of slowly braised meat. The tagine, a traditional clay pot, allows the ingredients to reveal their flavors, creating a dish with deep richness. The lamb shoulder infused with cumin, garlic, and onion becomes incredibly tender, while vegetables like potatoes, carrots, and celery add juiciness to the dish's texture. Peas add a light sweetness and passata brings rich tomato notes. This dish pairs perfectly with couscous that absorbs the flavorful broth. Tagine has long been a symbol of hospitality in Morocco where it is prepared for family gatherings and special occasions. Serving it brings warmth and soul of Moroccan cuisine into your home.

Lamb stew with celery puree is a true embodiment of Italian gastronomy, combining the tenderness of slowly braised meat and the silky texture of aromatic puree. This dish harks back to traditional rural recipes where simple yet rich ingredients reveal the depth of flavor. The lamb shoulder is braised for three hours with garlic, rosemary, and bay leaves, absorbing the rich aromas of Mediterranean herbs. After that, the meat is sautéed with onions, chili, and white wine, gaining spiciness and subtle sweetness. Accompanied by velvety celery puree and fresh cilantro, it becomes a true culinary masterpiece suitable for a cozy family dinner or a festive feast.

Couscous with lamb and pear chutney is a masterpiece of Moroccan cuisine that combines the tenderness of meat, the lightness of grains, and the sweet-spicy exoticism of chutney. Couscous, a popular dish in North Africa, is infused with the aromas of saffron and spices, creating a soft base for juicy roasted lamb. The pear chutney brings balance—a blend of fruit sweetness, warm cinnamon notes, and ginger spiciness that immerses you in a gastronomic journey. This dish is perfect for a festive dinner, and its rich flavor and colorful spice tones evoke the atmosphere of Eastern bazaars and family gatherings. Served with cilantro and fresh tomatoes, it completes the harmony of flavors. It is not just food but a reflection of traditions, hospitality, and the art of Moroccan cuisine.

Easter pie with lamb is a refined dish of Mediterranean cuisine that symbolizes spring, renewal, and family traditions. Its roots go back centuries when meat pies were made at Easter as a symbol of wealth and abundance. The tender dough with a crispy golden crust hides a juicy filling of aromatic lamb, garlic, and fragrant herbs, creating a unique combination of flavors — the bitterness of greens, the spiciness of spices, and the richness of meat. This pie is perfect for festive gatherings, filling the home with warmth and coziness. It is served hot and pairs perfectly with a glass of red wine and fresh salad. The Easter pie is not just a dish but a true ritual that connects generations and brings joy to everyone who tastes it.

Lamb shoulder in Provençal herbs is an exquisite dish inspired by French cuisine. Its roots trace back to Provence, a region known for its aromatic herbs and tender meat dishes. The roasted meat slowly simmers in rich lamb broth, absorbing the flavors of rosemary, thyme, and garlic. The juiciness of the shoulder is highlighted by white wine, adding a slight acidity, while saffron introduces subtle Eastern notes. A crispy crust of olives, breadcrumbs, and tarragon completes the culinary masterpiece, giving the dish a complex texture. This delicacy pairs perfectly with a glass of red wine and fresh country bread, creating an atmosphere of Provençal dining.

Lamb kefta with yogurt sauce is a dish rooted in Greek culinary traditions, where the freshness of herbs meets the tenderness of meat. Juicy minced lamb sausages infused with mint and onion aroma acquire a special texture from a light flour coating. Fried in olive oil, they are covered with an appetizing golden crust, while the mint-yogurt sauce adds coolness and a refreshing citrus note. Kefta is served with thin lavash, creating a perfect combination of softness and crunchiness. This dish features a balanced flavor where the tenderness of lamb harmonizes with the spiciness of spices and the tanginess of yogurt. It is ideal for both family dinners and festive gatherings, bringing warmth from the Mediterranean to the table.