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Prep Time
6 hr
Cook Time
1 hr 30 min
Total Time
7 hr 30 min
Prep Time
6 hr
Cook Time
1 hr 30 min
Total Time
7 hr 30 min
Ingredients
  1. 1 leg of lamb, de-boned and butterflied
  2. 2 tablespoons ground cumin
  3. 2 tablespoons ground coriander
  4. 1 teaspoon cracked black pepper
  5. 1 tablespoon kosher or sea salt
  6. 4 cups red wine (preferably drinkable)
  7. 4 cups roast chicken or beef stock
  8. 2 carrots, diced
  9. 2 ribs celery, diced
  10. 1 yellow onion, diced
  11. 2 bay leaves
  12. 1 tablespoon canola oil
Instructions
  1. In a bowl, mix the cumin, coriander, salt and pepper and then liberally sprinkle it over the lamb; let marinate in the refrigerator for 4-6 hours.
  2. 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.
  3. 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 saute until the onion turns transparent.
  4. Deglaze the pan with red wine, bring to a boil and let liquid reduce by half; then add the stock and reduce that by half as well.
  5. Add the bay leaf, place the roast back in the pan, cover and put the whole pan into the oven and roast for 2 hours. After 2 hours, start to 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 a 1/2hour more.
  6. When the roast is done, take it out of the liquid and cover it with foil to rest. Puree the braising liquid and bring back to a boil; reduce it by one quarter. When the sauce is reduced, slice the meat into 1-inch-thick slices and serve with a liberal amount of the sauce
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