Prep 30 mins
Cook 3 hrs 30 mins
From Food & Wine October 2006
- 2 tablespoons ground cumin
- 3 tablespoons olive oil, divided
- salt & freshly ground black pepper
- 1 (5 lb) boneless lamb shoulder, tied
- 1 (750 ml) bottlesyrah wine
- 4 cups chicken stock or 4 cups low sodium chicken broth
- 12 fresh thyme sprigs, tied with string
- 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.