Simple Boiled Lamb with Salt, Garlic, and Pan Fat

Tender lamb shoulder simmered plain with salt and garlic, then glossed with pan fat and sweet onion. It echoes the blackened kettle at the yam station in Borts Beside the Relay Fire, ordinary boiled mutton that kept Mongol couriers moving.

Serves 4

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Ingredients

• 2 lbs lamb shoulder
• 8 cups water
• 6 garlic cloves
• 2 tsp salt
• 3 tbsp beef tallow
• 1 medium yellow onion

Instructions

1. 1Cut lamb into 2-inch chunks and place in a large pot with water and salt.
2. 2Bring to a boil, skim any foam, then reduce to a simmer and cook for 40 minutes until lamb is tender.
3. 3Mince garlic and thinly slice onion while lamb simmers.
4. 4When lamb is done, remove meat to a plate with a slotted spoon and reserve broth.
5. 5Heat tallow in a large skillet, add garlic and onion, and cook until golden.
6. 6Add cooked lamb pieces to the skillet with remaining salt and a splash of reserved broth, turning to coat in the fat and aromatics before serving.