Smoke-Braised Lamb with Roasted Vegetables and Goat’s Milk Brie

Chef Nick Wallace represented his home state of Mississippi in Atlanta Food and Wine Festival with this recipe for smoke-braised lamb shoulder served with roasted vegetables and goat’s milk Brie. His grandmother’s cooking traditions and his roots shine in the Mississippi-inspired dish. To Wallace, this smoke-braised lamb recipe represents strength, which is how he sees Mississippi.

Chef Wallace recommends using Nick’s 26 all-purpose seasoning to enhance the flavor complexity of this dish.

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Serves 4 to 6

    For the smoke-braised lamb shoulder:
  • 1 pound lamb shoulder or leg
  • Olive oil
  • 2 tablespoons salt
  • 1 tablespoon coarse-ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon turmeric
  • 1 tablespoon curry
  • 1 bottle red wine
  • 1 yellow onion, roughly chopped
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1 bunch fresh thyme
  • *Fresh herbs for garnish
  • For the lemon carrots:
  • 4 carrots
  • Juice of 1 lemon, divided
  • Olive oil
  • Sea salt
  • For the sweet potato purée:
  • 1 large sweet potato, peeled and quartered
  • ½ stick butter
  • 1 tablespoon Nick’s 26 Seasoning
  • ½ cup heavy cream
  • 1 teaspoon lemon juice
  • For the soy harissa:
  • ½ cup fermented red soybean paste
  • 4 ounces soy sauce
  • 2 ounces apple cider vinegar
  • 1 tablespoon creole mustard
  • 2 tablespoons molasses
  • 1 teaspoon black pepper
  • For the goat’s milk Brie:
  • 3 ounces heavy cream
  • 6 ounces goat’s milk
  • 1 wheel Brie, broken into pieces
  • Juice of 2 lemons
  • Salt to taste
  • For the curried cauliflower
  • 1 head cauliflower
  • Olive oil
  • Salt and pepper
  • ¼ curry powder
  • Juice of 2 lemons

  1. Make the smoke-braised lamb shoulder: Heat hickory wood smoker to 280 degrees. Trim lamb shoulder and rub it with olive oil and seasonings. Place lamb inside smoker for about 2 hours.
  2. Preheat oven to 325 degrees. In a roasting pan with lid, mix 1 quart of water, red wine, onion, celery, carrot, and thyme. Place smoked lamb inside pan and cover. Braise in oven for 2 hours. Rest lamb for 10 minutes before assembly.
  3. Make the lemon carrots: Peel carrots and cut on a bias. In a bowl, toss carrots with olive oil, salt, and half the lemon juice. In a skillet, sauté carrots until slightly tender, about 6 to 7 minutes. Deglaze skillet with remaining lemon juice and cook for an additional 6 minutes. Reserve for assembly.
  4. Make the sweet potato purée: Bring 1 quart water to a boil in a small pot; add sweet potatoes, cover, and boil over medium-high heat until fork tender, about 15 to 16 minutes. Drain the potatoes. In a medium bowl, add drained potato, butter, seasoning, cream, and lemon juice. Using a hand mixer, whip until smooth. Reserve for assembly.
  5. Make the soy harissa: In a bowl, use a hand mixer to whip first five ingredients together until smooth. Mix pepper into the sauce and reserve for assembly.
  6. Make the goat’s milk brie: In a medium pot, bring cream and goat’s milk to a boil. Turn off heat, add Brie and lemon juice and set aside for at least 30 minutes. In a stand mixer, whip mixture until very smooth and season with salt. Reserve for plating.
  7. Make the curried cauliflower: Preheat oven to 350 degrees. With a knife, score the cauliflower. Combine olive oil and seasoning and rub cauliflower down, then cover in lemon juice. In a roasting pan, roast in the oven for 22 minutes. Rest cauliflower and when cool enough to handle, use a fork to remove florets for assembly.
  8. Assemble: Place a tablespoon of goat’s milk Brie in the center of a plate and add 4 ounces of lamb on top. Spoon 2 tablespoons of sweet potato purée next to lamb. Add 2 florets of curried cauliflower and 3 pieces of roasted carrot to the other end of the plate. Use a teaspoon to place 3 dollops of soy harissa over everything. Garnish and serve.
  • Recipe By
    Nick Wallace of Jackson, Mississippi
  • Contributing City
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