- Prep time
- 4-6 hours PT6H
- Cook time
- 2-3 hours PT3H
- 4-6 servings
While this dish may take some time to prepare, it is well worth the wait.
- 1 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon kosher or sea salt
- 1 teaspoon cracked black pepper
- 1 leg of lamb, deboned and butterflied
- 1 tablespoon canola oil
- 2 carrots, diced
- 2 ribs celery, diced
- 1 yellow onion, diced
- 4 cups red wine
- 4 cups roast chicken or beef stock
- 2 bay leaves
In a bowl, mix the cumin, coriander, salt and pepper, and then liberally sprinkle over the lamb. Let marinate in the refrigerator for 4-6 hours.
Preheat the oven to 350°F.
Take the roast out of the refrigerator at least 45 minutes before cooking. Roll it into a uniform tube shape so that when you slice it, your cuts go against the grain of the meat. Tie it with butcher’s twine to ensure even cooking.
In a large oven-proof skillet, heat the oil until it starts to smoke slightly. Sear the tied roast on all sides until dark golden brown, about 2-3 minutes per side. When roast is seared, remove and set aside. Add the carrots, celery and onion and sauté until the onion turns transparent.
Deglaze the pan with red wine, bring to a boil and let liquid reduce by half. Add the stock and bring to a simmer. Add the bay leaves, place the roast back in the pan, cover and put the whole pan into the oven. Roast for 2 hours.
After 2 hours, check for doneness. The internal temperature of the meat should be 170-180°F, and the meat should easily shred with a fork. If the meat is not fork tender, place back in the oven, covered, for up to 30 minutes more.
When the roast is done, take it out of the liquid and cover it with foil to rest. Strain the braising liquid and bring back to a boil; reduce it by two thirds, skimming off any excess fat as it rises to the top.
When the sauce is reduced, slice the meat into 1-inch slices and serve with a liberal amount of the sauce.
Techniques used in this recipe:
searsear: to brown the surface of food in fat over high heat before finishing by another method (for example, braising) in order to add flavor. roastroast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire. reducereduce: to decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors. deglazedeglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing. butterfly butterfly: to cut an item (usually meat or seafood) and open out the edges like a book or the wings of a butterfly.
butterfly: to cut an item (usually meat or seafood) and open out the edges like a book or the wings of a butterfly.braisebraise: a cooking method in which the main item, usually meat, is seared in fat, then simmered in stock or another liquid in a covered vessel.
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