In this rustic but elegant recipe, chef Adolfo Muñoz braises the lamb shoulder in a white wine, which will not overshadow the flavor of the meat the way a red might. After the lamb is cooked, though, he adds a red wine reduction to the braising liquid to deepen the flavor of the jus. More Amazing Lamb Recipes
The lamb roast and jus can be refrigerated separately overnight. Thickly slice the lamb while it is still cold, arrange the meat in a roasting pan and cover it with the jus. Cover the roasting pan with foil and bake in a 350° oven until heated through.
Cherry tomatoes sautéed in olive oil and dusted with pimentón, the Spanish smoked paprika.
This braised dish requires a red with as much concentrated flavor, one with mild tannins that can cut the richness. Try a Spanish Rioja or Priorato.