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Braised Lamb Shoulder with Figs

Ask the butcher to give you the lamb bones so you can add them to the pot. They will contribute flavor to the subtly fig-sweetened sauce. If desired, garnish the finished dish with halved fresh figs.
Average Customer Rating:
4.5 out of 5
 out of 
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Braised Lamb Shoulder with Figs
Review 1 for Braised Lamb Shoulder with Figs
4 out of 5
4 out of 5
Central Oregon
September 18, 2016
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Would make again
September 18, 2016
So many recipes, so little time. Few get to "keeper" status. This is one. Easy to make with luscious flavor.. Handsome enough for a guest meal when truth is it is pretty simple to make. COOK'S NOTES: 1) Recipe calls for 6 dried figs or 8 oz. Note 8 oz are far more than 6 figs. Used oz measure. 2) Omit bones to simplify and still delicious. 3) Fresh dill as garnish made no sense to me. Didn't use it. 4) Lamb shoulder will throw a lot of fat into braise. To defat, made day ahead, removed lamb and figs from sauce. Fridged separately. Next day, defatted sauce, sliced lamb, returned it and figs to sauce. Reheated gently, covered, in oven. Plated from there. All good. 5) No need to flour shoulder before browning. 6) To get well browned will take more than 10 min recipe states...don't skimp on time needed for this step. 7) Bloomed spices and oregano and also the tomato paste before adding liquids. Helps pull out flavor.
Pros: Appearance, Easy, delicious, smells great cooking, guest worthy meal
Cons: high fat
Review 2 for Braised Lamb Shoulder with Figs
5 out of 5
5 out of 5
March 21, 2013
Ability level:Advanced
Would You Recommend? Yes
1of 1found this review helpful.
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Best lamb recipe I've ever made
March 21, 2013
I made this recipe for a dinner party I hosted. Both couples who ate with us said that they normally found lamb to be too gamey, but kept raving about how this was the best lamb they'd ever tasted! Even I, who am a big fan of lamb and have had incredible lamb, had to agree that it was amazing. It's definitely the best recipe that I've ever used to make lamb. The fig was a perfect compliment- mildly sweet and bursting with flavor. I will most definitely be making this again and again.
Pros: Impressive, Will Make Again