Lamb Shoulder and Zucchini Fritters Recipe from Mimi's Bistro Chef

James Ansell layers in the flavors and techniques in this spring-inspired dish


Published:

James Ansell, chef at Mimi’s Bistro in Grosse Pointe Park, wanted to create a unique recipe that included “the spring season, what I love to cook, and something from the restaurant. It starts with a slowly braised lamb shoulder … with a lighter, brighter flavor for spring.” The lamb is served on top of zucchini fritters, which are served at Mimi’s with tzatziki sauce. He tops the dish with a sweet onion salad tossed with chimichurri. “This represents where I am at as a chef,” he says, adding that he loves to spend time cooking at home. “I usually braise something for the family once a week or so.  I also like to layer flavors and techniques, and use salads as a palate cleanser/stimulators on savory dishes.” 


Lamb Shoulder with Zucchini Fritters (Serves 4-6)

Ingredients for the Lamb
3-4 pounds boneless leg of lamb
Salt and pepper
3 tablespoons olive oil 
12 ounces white onion, diced
6 ounces fennel, diced 
2 ounces garlic, minced
4 cups white wine
4 cups chicken stock
1 bay leaf
8 black peppercorns
1 sprig thyme 
1 sprig rosemary 
Squeeze of fresh lemon

Directions:
Heat oven to 325 F. Pat lamb dry; season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown lamb on all sides, 6-8 minutes; set aside. Add onion, fennel, and garlic to pot. Stir until golden brown, 6-8 minutes. Add wine and bring to a boil, scraping up brown bits. Reduce heat and simmer until reduced by half, 6-8 minutes. Add stock, spices, herbs, and lamb. Simmer, cover, and transfer to oven until fork-tender, about 2-2 ½ hours. Transfer lamb to a plate to rest. Strain liquid through a fine-mesh sieve and return to a saucepot. Bring to a boil, reduce heat, and simmer until thick enough to coat a spoon. Season with salt, pepper, and lemon.

Ingredients for Zucchini Fritters
1 cup zucchini, grated 
2 tablespoons red onion, small dice
1 garlic clove, minced
½ cup feta cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint, chopped
2 eggs
Salt and pepper
1 cup flour
Extra-virgin olive oil 

Directions
Squeeze grated zucchini out in a towel to remove excess moisture. Combine all ingredients except for the flour and oil, coating everything well with the eggs. Gently fold in flour and mix until just combined. Portion into 1-ounce scoops into a pan with hot oil, and pan fry until golden brown.  

Serve lamb over zucchini fritters, then top with sweet onion salad tossed with chimichurri.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Dining at Detroit's Cuisine Restaurant a Special Event

When you simply want a quiet evening somewhere you just know you’ll have an outstanding meal, a visit (or revisit) to this classic New Center spot is in order

Chef Finds New Direction with 2941 Street Food

With locations in Rochester Hills, Detroit, and Birmingham, fast-casual concept has its roots in the Mediterranean (by way of South Africa, Washington, D.C., and Las Vegas)

Recipe: The Dandy Palmer

Life Rolls On for Crepe Day-Twah Food Truck Owners

A pair of cousins steer a new course, hope to boost support for similar businesses in Detroit

Roasted Lamb Recipe from Chapman House Chef Chris Cason

This hearty winter dish offers a hint of spring
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Faces of Michigan Wine: Coenraad Stassen
    Brys Estate’s winemaker crossed an ocean to work in Michigan
  2. 2017 City Guide: Hidden Detroit
    Unlocking the secrets to some of the city’s lesser-known gems
  3. Michigan Law on Buying, Shipping Wine Gets More Complicated
    Lawsuit could eventually result in the same basic decision that happened in Granholm v. Heald and...
  4. Founders Announces Detroit Expansion
    New taproom located in Cass Corridor will serve the growing region