25 Sep Citrus Olive Lamb Roast

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