Twice Cooked Lamb
originally adapted by Maeve d'Maas
further adapted by Sabrina de la Bere
3-4 lbs of lamb shoulder debonded
1 bottle amber ale
2 oz. whole grain mustard
2 slices rye bread
Spices:
1 teaspoon black pepper
1 teaspoon long pepper
1/2 teaspoon mace
1 teaspoon Salt
3-4 lbs. of lamb shoulder deboned
Rub it with onion and garlic and add salt and pepper.
Roast until barely done.
Cool.
Note: this part can be done a day in advance
Hack lamb into 1" cubes.
In a stew pot (or crock pot) place the lamb with 1 bottle of an
amber ale, spices, and salt.
Let cook on low for about 1 hour.
Add 2 slices of rye bread with mustard spread on them, mustard
side down on the lamb.
Let cook 30 minutes. Stir in the very soft bread. Let cook 15
minutes more.
Serve over couscous.