Good for boosting the flavor in lamb soups, stews, and sauces. Do not use in recipes calling for fowl or other kinds of meat, as the distinctive lamb character will overpower other flavors.
Preheat the oven to 425┬░F. Lightly oil a roasting pan. Place in the prepared pan and roast for 15 minutes:
2 pounds lamb shoulder chops, well trimmed
Add:
1 medium onion, quartered
1 carrot, peeled and thickly sliced
1 stalk celery, cut into 2-inch pieces
Roast, stirring occasionally to prevent the vegetables from burning, until the bone of the lamb chops are well browned, about 40 minutes. Remove the meat and vegetables to a stockpot, carefully pour off any excess grease without discarding the caramelized cooking juices, and add to the hot roasting pan:
1 cup cold water
Scrape up any browned bits, then add the liquid to the stockpot along with:
7 cups cold water (or just enough to cover)
Bring to a boil over medium heat, skim off any impurities, reduce the heat, and simmer gently. Skim often until impurities no longer appear, about 30 minutes. Add:
1 bouquet garni, including 1 whole clove
Simmer, uncovered, for 3 hours, skimming as necessary and adding cold water as needed to cover. Strain into a clean pot or heatproof plastic container. Let cool, uncovered, then refrigerate. Remove the fat when ready to use.
