VOTE AT THESE COOKING WEB RINGS
LEG LAMB 3
INGREDIENTS:
 | Lamb shoulder roast, boned 1 3/4 to 2 LB) trimmed of excess fat |
| 2 tsp ground cumin |
| Ground pepper to taste |
| 1/2 tsp chopped fresh thyme |
| Salt to taste |
| 4 Tbsp olive oil |
| 1 large onion, coarsely chopped |
| 1 carrot, peeled, coarsely chopped |
| 1 celery stalk, coarsely chopped |
| 2 cloves garlic, sliced |
| 1 tsp chopped fresh rosemary |
| 1 cup dry red wine |
| 2 cups chicken stock |
| 6 oz tomatoes, coarsely chopped |
| 5 1/2 oz almonds, toasted |
| 4 oz whole pitted prunes |
| 4 oz whole dried apricots |
DIRECTIONS: Preheat oven to 450 F. Lay the lamb skin-side down & sprinkle with 1 tsp cumin, pepper & thyme. Roll & tie well with string. Season the outside lightly with salt & pepper. Heat 2 Tbsp oil in oven proof pan slightly larger than the lamb. Brown the lamb on all sides. Pour off the oil & remove lamb. Add the onion, carrot, celery & garlic to the pan & cook until the onion has colored slightly, 4-5 minutes. Sprinkle with the remaining cumin & the rosemary, deglaze the pan with the red wine & bring to a boil. Add the stock & add tomatoes, season with 1/2 tsp of salt & pepper (or to taste), return the lamb to the pan & bake covered until almost tender, about 1 hour. Remove the lamb, cover to keep warm. Remove vegetables from the sauce & puree, return to the pan & reduce until the sauce thickens slightly. Strain into a clean pan & adjust salt & pepper, if needed. Return the lamb, add almonds, prunes & apricots & cook about 15 minutes or until lamb is tender & fruit is soft. Slice & serve with sauce on top. Additional sauce can be placed on the table in a small bowl.
SERVINGS: 4-6 TIME: 2 hours
LEG LAMB 3