2014-12-10 03:37:42
Prep Time
6 hr
Cook Time
1 hr 30 min
Total Time
7 hr 30 min
Ingredients
- 1 leg of lamb, de-boned and butterflied
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon cracked black pepper
- 1 tablespoon kosher or sea salt
- 4 cups red wine (preferably drinkable)
- 4 cups roast chicken or beef stock
- 2 carrots, diced
- 2 ribs celery, diced
- 1 yellow onion, diced
- 2 bay leaves
- 1 tablespoon canola oil
Instructions
- 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.
- 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 saute until the onion turns transparent.
- 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.
- 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.
- 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
Wine Pairing Recommendations
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