Beck’s Kitchen Pantry Recipe — Minty Devil Dusted Lamb Shoulders by Marci Goldshlack

This recipe, made by our good friend, Marci Goldshlack, makes a great meal for company. The lamb needs to marinate overnight, so it takes a bit of planning, but the effort is well worth it. Serve with butternut squash fries made with Beck’s Angel’s Kiss spice for extra WOW!

Ingredients:

1. 2-3 lbs of lamb shoulders
2. 1 cup dry red wine
3. ½ cup mint jelly sauce
4. ½ cup Devils Dust Spice
5. 2 Tbsp of Dijon Mustard
6. ¼ tsp black pepper
7. ¼ tsp salt Gallon zip lock bags

Preparation:

1. In large gallon plastic bag, place all of above ingredients.
2. Toss so ingredients cover lamb.
3. Refrigerate overnight.
4. Shake and turn over bag to coat and keep in fridge until ready to cook.
5. Preheat oven to 450 F
6. Place shoulders in baking dish
7. Bake for 15-20 minutes

Serves 3-4