Active Time
1 HR
Total Time
1 HR 45 MIN
Yield
Serves : 8

How to Make It

Step 1    

Preheat the oven to 375°. Season the lamb all over with salt and pepper. Heat the oil in a very large skillet. Add the lamb and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the lamb to a roasting pan.

Step 2    

Add the carrots, celery, onions and garlic to the skillet and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes. Add 1 cup of the wine and boil until nearly evaporated, scraping up the browned bits from the bottom of the skillet. Scrape the mixture into the roasting pan.

Step 3    

Roast the lamb for about 40 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 125°.

Step 4    

Meanwhile, cover the morels with hot water and let soak until softened, about 30 minutes. Remove the morels from the water and pat dry, then thickly slice them.

Step 5    

Transfer the lamb to a carving board. Set the roasting pan over moderately high heat. Stir in the tomato paste and cook until beginning to brown, about 4 minutes. Add the remaining 1 cup of wine and bring to a boil, then stir in the chicken stock. Strain the liquid into a large saucepan and boil over moderately high heat until the sauce is reduced to 2 1/2 cups, about 20 minutes. Season with salt and pepper.

Step 6    

In a medium skillet, melt the butter. Add the sliced morels and minced shallot, season with salt and pepper and cook over moderately high heat until the shallot is softened, about 5 minutes. Add the sauce and bring to a boil. Stir in the parsley and season the sauce with salt and pepper. Thinly slice the lamb and serve with the sauce and the Sheep's-Milk Ricotta Gnocchi.

Suggested Pairing

Earthy, berry-scented New Zealand Pinot Noir.

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