Braised Lamb Shoulder and Eggplant with Dill & Sour Cream Mashed Potatoes

Braised Lamb Shoulder and Eggplant with Dill & Sour Cream Mashed Potatoes

This post is in partnership with the American Lamb Board. All opinions are my own.

My garden has come to a close. I’m still picking fresh herbs here and there, but I’ve begun to cut the summer’s plants away and preserve what I can. It’s such a bittersweet time for me. My garden teaches me and nourishes my family, and it’s always hard to say goodnight for the resting season.

I picked several beautiful eggplants that I’ve been meaning to cook. I even ended up with a beautiful creamy white eggplant by accident. Today in prepping for this shoot, I picked up this beautiful American lamb shoulder at my local grocery store and cubed it into large pieces. As I was browning it, I wondered what the eggplant would taste like in the dish, so I sliced them up and added them to the lamb along with onions, garlic, and herbs.

Let me just say it: This was incredible! The eggplant was creamy, tender, and full of flavor. I think this may be my favorite new way to end summer and welcome fall. This braised American lamb may be my new favorite way to enjoy eggplant! And I will make it again and again all autumn and winter long.

Prep time 20 minutes
Braising time 2-2 1/2 hours
Serves 4

2 pounds boneless American lamb shoulder, cubed
2 tablespoons olive oil
4-5 cups cubed young egg plant
1 medium onion, diced
6 cloves garlic
2-3 sprigs rosemary
Salt and pepper to taste
2 cups water or low sodium beef stock

Dill & sour cream mashed potatoes

3 pounds Yukon gold potatoes, peeled and quartered
1/2 cup butter
1/4 cup chopped fresh dill
1 cup sour cream
1 teaspoon kosher salt
Splash of milk

1. Preheat oven to 350 degrees. In a large heavy bottom pot with lid, brown cubed lamb in olive oil.
2. Add eggplant, onions, garlic, and fresh herbs. Season liberally with salt and pepper.
3. Add water or stock, then place the lid on and braise 2-2 1/2 hours in the oven, until the lamb chunks are fork tender. Check liquid levels midway through cooking and add more as needed. USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest.
4. To make mashed potatoes, bring peeled and quartered potatoes to a boil over high heat, roughly 25-30 minutes until fork tender.
5. Cut heat, then drain and add potatoes back to the pot with the butter, fresh dill, and sour cream.
6. Using a handheld masher or an electric mixer, mash the potatoes until smooth. Add a bit of salt and a splash of milk.
7. Serve braised lamb and eggplant over creamy mashed potatoes. Enjoy!