Ingredients Jump to Instructions ↓

  1. 1 tbsp vegetable oil salt and fresh ground black pepper to taste

  2. 6 large lamb shoulder chop steaks, or about 2 to 3 pounds 1 bottle (12 ounces) good quality root beer

  3. 1/2 cup water

  4. 1/4 cup reduced sodium soy sauce

  5. 1 tablespoon dried rosemary, crushed

  6. 2 teaspoons smoked paprika

  7. 1/4 teaspoon chipotle

  8. 1/4 cup toasted sesame seed

  9. 1/4 cup honey

  10. 1/4 cup finely chopped green onions additional toasted sesame seeds to garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. In a Dutch oven with a tight-fitting lid, season the lamb with salt and fresh ground black pepper to taste, and brown in the oil over medium-high heat. Once the lamb is browned on both sides, remove to a plate and add the rest of the ingredients, except the green onions. Bring this mixture to a boil and turn off the heat. Add the lamb back in and arrange so the meat is just covered with the liquid. You can adjust with a little water if needed (the liquid will be reduced later anyway). Cover tightly, and braise the lamb in the preheated oven for 1 1/2 hours, or until the meat is very tender. Remove, and transfer the meat to a plate. Place the Dutch oven over high heat and boil, uncovered, to reduce the liquid to form a glaze. When the glaze reaches your desired consistency, reduce the heat to low. Taste and adjust the seasoning. Return the lamb to the root beer glaze and serve when the meat is heated through. Garnish sprinkled with chopped green onions and toasted sesame seeds.


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