Smothered in sweet blackberry gravy and creamy goat cheese sauce, this whiskey braised lamb shoulder is an impressive dinner for any special occasion.
Deglaze the bottom of the dutch oven with the whiskey and scrape up any browned bits. Reduce the whiskey by half. Add the beef broth, bay leaves, and two cups blackberries to the pot and bring to a simmer. Add back in the seared lamb shoulder and tuck the tarragon around the meat. Cover and transfer the pot to the oven and braise the lamb until fork-tender, about 1 ½ to 2 hours. When cooked through, transfer the lamb to a cutting board to rest.
Heat the beef broth in a saute pan until it simmers. Whisk in the yogurt, honey, salt, and pepper, and then add the goat cheese. Let it melt, and whisk into the mixture. Stir in the fresh tarragon and set the sauce aside. It does not have to keep warm – room temperature is fine.