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    30 Sep Citrus Olive Lamb Roast

    Posted at 18:14h in by
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    INGREDIENTS:

    1 4–5-pound boneless lamb shoulder

    Kosher salt, freshly ground pepper

    6 garlic cloves, thinly sliced

    2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds

    1 cup brine-cured black olives, pitted, coarsely chopped

    2 tablespoons chopped fresh rosemary

    1 1/2 cups beef stock or low-sodium chicken broth

    1 1/2 cups dry red wine

    1 cup tomato purée

     

    DIRECTIONS:

    This citrus olive Lamb Roast will surely be the centerpiece of your Yom Tov table. If you’re not a fan of substitute a turkey roast and cut the cooking time.

    Preheat oven to 400°F. Arrange roast on a wire rack in a large pa, sprinkle with salt and pepper, garlic, orange slices and olives and rosemary. Roast until nicely browned, 30–40 minutes. Remove lamb from oven. Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2–3 hours. Season with salt and pepper, if needed. Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.