- 2 tablespoons ground cumin
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- One 5-pound boneless lamb shoulder roast, tied
- 1 bottle Syrah
- 4 cups chicken stock or low-sodium broth
- 12 thyme sprigs, tied with string
- Herbed Potato Soufflé, for serving
How to make this recipe
Preheat the oven to 350°. In a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper. Rub the mixture all over the lamb.
Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven. Add the lamb shoulder and brown it well over moderately high heat, about 15 minutes. Transfer the lamb to a large plate. Wipe out the casserole.
Return the lamb to the casserole. Add the wine, chicken stock and thyme sprigs and bring to a boil. Cover with a tight-fitting lid and transfer the casserole to the oven. Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
Transfer the lamb to a large platter and cover with foil. Discard the thyme sprigs. Boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.
Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top. Serve with the Herbed Potato Soufflé.
The braised lamb can be refrigerated in the reduced sauce for up to 3 days. Reheat before serving.
A blackberry-powered Syrah from Walla Walla Valley in Washington State.