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Features on Butchering a Lamb
Meat Fabrication in a World of Cut, Boned, and Packaged Parts

Rising Star Chef Geoff Gardner of Sel de la Terre in Boston, MA on
Chef Geoff Gardner

Sel de La Terre
255 State Street
Boston, Massachusetts
(617) 720-1300
Lamb Estoufade
Chef Geoff Gardner of Sel de la Terre – Boston, MA
Adapted by

Yield: 10 Servings


  • ½ cup mustard
  • 2 Tablespoons spicy yellow curry powder
  • 2 Tablespoons oregano
  • 2 Tablespoons basil
  • 3 shallots, minced
  • 1 teaspoon celery seeds
  • 1 Tablespoon cumin
  • ½ cup Worcestershire sauce
  • 2½ cups olive oil
  • 3 cloves garlic
  • ½ cup balsamic vinegar
  • 3 sprigs fresh rosemary, chopped

  • 5 pounds Spring lamb, cut into 1-inch cubes
  • 2-3 Tablespoons olive oil
  • Salt and pepper, to taste
  • 3 yellow onions, julienned
  • 1 quart carrots, medium-diced
  • 2 medium leeks, thinly sliced
  • 4 stalks celery, chopped
  • 2 eggplants, medium-diced, salted and drained
  • 1 bulb fennel, julienned
  • ½ cup balsamic vinegar
  • ½ bottle red wine
  • 1 can peeled tomatoes
  • Sriracha chili sauce, to taste
  • 3 quarts shiitake mushrooms, julienned
  • 1 quart green olives, sliced
  • 2 quarts artichoke hearts, sliced
  • 2 sprigs fresh rosemary, to garnish


For Marinade:
Combine all ingredients and mix well.

For Lamb:
Coat the lamb evenly with the marinade and refrigerate overnight.

Season lamb cubes liberally with salt and pepper. Heat the olive oil in a large braising pan. Sear each side of the lamb pieces to caramelize. Add the onions and, stirring frequently, cook until they are translucent. Add the carrots, leeks, celery, eggplant, and fennel. Stiring periodically, cook for 4-5 minutes. Deglaze the pan with balsamic vinegar. Add the red wine and reduce the braising liquid by half. Add any residual marinade and the peeled tomatoes. Simmer gently for approximately 2 hours, or until the meat is very tender. Add Sriracha chili sauce for spice, to taste and adjust seasonings with salt and pepper. Just before serving, add the shiitakes, olives, artichokes, and rosemary.

To Assemble and Serve:
Divide the estoufade among heating serving plates. Serve with warm couscous and frisée.


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  •    Published: April 2006
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