Braised Lamb With Red Wine, Coffee, and Cardamom

Posting for ZWT 6 Scandinavian prep time does not include marinade time

• Ready In: 2 hrs 15 mins
• Serves: 6
• Yields: 6

Ingredients

• 1⁄2 cup  whole green cardamom pods
• 1 (750 ml) bottle dry red wine
• 1 (750 ml) bottle dry white wine
• 1⁄2 cup honey, divided
• 1⁄2 cup  whole  espresso beans
• 15  garlic cloves
• 10  small  sardines packed in  oil, drained (from 3.75 ounce can)
• 8  fresh thyme sprigs
• 1  lemon peel, removed in strips with vegetable peeler
• 7  lbs lamb shoulder, boned, rolled, tied
• 5  tablespoons all-purpose flour, divided
• 1⁄4 cup  1/2 stick butter
• 1  teaspoon  chopped fresh thyme

Directions

1. Stir cardamom in large saucepan over medium-high heat until golden, about 4 minutes. Add all wine, 1/4 cup honey, and next 5 ingredients; bring to boil. Boil 10 minutes. Cool marinade.
2. 2 Place lamb and marinade in resealable plastic bag. Chill overnight.
3. 3 Preheat oven to 350°F Remove lamb from marinade, reserving marinade with spices. Pat lamb dry; sprinkle with 3 tablespoons flour, salt, and pepper. Melt butter in heavy large pot over medium-high heat. Add lamb; brown well, about 8 minutes. Pour marinade with spices over lamb and bring to boil. Cover pot; bake lamb until tender, turning occasionally, about 2 hours 15 minutes. Transfer lamb to platter; cut off stirng.
4. 4 Strain lamb cooking liquid into large bowl; spoon off fat, reserving 2 tablespoons fat in small bowl. Mix 2 tablespoons flour into reserved fat. Return cooking liquid to pot and bring to boil. Mix in 1/4 cup honey. Whisk in flour mixture. Boil 5 minutes. Mix in chopped thyme. Season with salt and pepper. Slice lamb; serve with sauce.