I’ve teamed up with the American Lamb Board and Flatout Flatbread to bring you this epic Friendsgiving spread! I have been compensated for my time. All opinions are mine alone.
This easy Lamb Bourguignon recipe is the BEST way to cook lamb shoulder. Braise it low and slow in the oven with vegetables, herbs, and plenty of red wine!
Can’t make it back to see the family at Thanksgiving? Feeling extra grateful for your squad this year? Better add Friendsgiving to your calendar, immediately.
And while you’re at it, add this scrumptious Lamb Bourguignon to the menu. I’ve got your full Friendsgiving menu covered!
Friendsgiving is a fun, relatively new phenomenon where folks spend Thanksgiving with their friends. Sometimes it takes the place of actual Thanksgiving, but more often it is just an additional giant weekend meal with the people you choose to have in your life.
It’s fun to host because you can change up the menu in ways Mom would never go for.
This year, I decided I wanted to emphasize the friendly, informal nature of Friendsgiving by adapting many of the recipes to be eaten out of hand. Forget the fine china and just dig in!
I also served the feast buffet style. This is, after all, Southern California. We filled our plates and headed out to the patio!
I served delicious Lamb Bourguignon, shredded for sandwiches. On a pillowy-soft Flatout Foldit, we slathered Lemon Ricotta spread and piled the lamb high.
In lieu of traditional roasted vegetables, I made a Flatout Artisan Pizza topped with Swiss cheese, shredded Brussels sprouts, bacon, garlic, toasted almonds, and a splash of cider vinegar. It’s a combination BEYOND delicious and you just have to give it a try. If not for Friendsgiving, then for your next Friday night.
I also made Stuffing Muffin Cups.
I realize these have probably been done a million times before, but the thought simply occurred to me: It would be SO FUN to be able to pick up stuffing by the fistful and just eat it.
I adapted my Classic Bread Stuffing into Muffin form and it worked on the first try.
Happy Friendsgiving, friends!
Easy Lamb Bourguignon Recipe
For the Lamb Bourguignon:
- 1 (3 to 4 pound) boneless Lamb shoulder
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 slices bacon
- 2 cloves garlic minced
- 1 (750 ml) bottle dry red wine such as Syrah
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 sprig fresh thyme or 1/2 teaspoon dried
- 8 ounces baby carrots or 4 to 5 large carrots peeled and coarsely chopped
- 8 ounces white button mushrooms or wild mushrooms halved or sliced
- 1 onion coarsely chopped
- 12 Flatout Foldits for serving
- Watercress for serving
For the Lemon Ricotta Spread:
- 1/2 cup ricotta cheese
- 1 - 2 tablespoons fresh lemon juice
- 1 tablespoon freshly parsley minced
- Salt and freshly ground black pepper to taste
- Preheat oven to 300ºF. Sprinkle lamb shoulder liberally with salt and freshly ground pepper on all sides.
- Heat olive oil in Dutch oven until shimmering. Add lamb and cook until browned on one side, about 5 minutes. Flip lamb and continue cooking until the other side is brown, about 10 minutes total.
- Transfer lamb to a plate. Add bacon to the pot and cook until crisp, about 5 minutes. Transfer to plate with lamb.
- Stir in the garlic until fragrant, about 30 seconds. Pour in wine and stir, scraping up any browned bits from the bottom of the pot.
- Add beef broth, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to boil; reduce heat to medium-high and cook uncovered until sauce has reduced, about 10 minutes.
- Return lamb and bacon to pot. Add carrots, mushrooms, and onion. Cover and bake for 3 and 1/2 hours, turning lamb in pot every 30 minutes.
- Transfer lamb to a large bowl and shred with two forks. Serve or discard cooking vegetables.
- To make the Lemon Ricotta spread, combine ricotta cheese, lemon juice, and parsley in a small bowl. Whisk until smooth and season to taste with salt and pepper.
- To assemble the sandwiches, spread each Foldit with 1 tablespoon Lemon Ricotta spread. Top with plenty of shredded lamb and garnish with watercress.
- To make ahead: Cover and refrigerate overnight. Reheat in a slow cooker on HIGH for 3 to 4 hours or in a pot on the stove for 15 to 20 minutes, stirring frequently.