Pennsylvania Lamb Chevalatta Recipe
charred cubanella peppers & red onions, romano, lamb glace
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation of Lamb
- 1
Prepare the Lamb
Preheat the oven to 350°F (175°C). Season the lamb shoulder on all sides with salt, black pepper, garlic powder, rosemary, and thyme.
- 2
Sear the Lamb
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb shoulder on all sides until golden brown, about 4-5 minutes per side.
- 3
Preparation of Vegetables
- 4
Prepare the Vegetables
While the lamb is roasting, slice the cubanella peppers and red onions into strips.
- 5
Char the Vegetables
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cubanella peppers and red onions, cooking until charred and softened, about 7-10 minutes. Stir occasionally.
Assembly
- 6
Combine Ingredients
Once the lamb is shredded and the vegetables are charred, combine them in a large mixing bowl. Pour in the lamb glace and toss to coat evenly.
- 7
Plate the Dish
Serve the lamb and vegetable mixture on a platter. Sprinkle romano cheese generously over the top before serving.
