Active Time
30 MIN
Total Time
4 HR
Yield
Serves : 6

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

Step 5    

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.

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