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Caren Alpert

Recipe Summary

prep:
20 mins
additional:
10 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325° F.

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  • Combine the flour, salt, and pepper. Dredge the lamb in the flour

  • mixture. Heat the olive oil in a Dutch oven, then add the lamb. Sear on

  • all sides until golden, 3 to 4 minutes per side. (For braising

  • directions, see page ) Remove the lamb and set aside. Add the

  • shallots, garlic, cloves, and allspice and cook until the mixture is a

  • rich brown, about 5 minutes. Add the stock, wine, and tomatoes. Using a

  • wooden spoon, scrape any brown bits from the bottom of the pot. Return

  • the lamb to the pot, cover tightly, and transfer to oven. Cook until the

  • lamb is fork-tender, 2 ½ to 3 hours. Place the lamb on serving dishes

  • and put the pot over moderately high heat. Add the olives, orange zest,

  • and orange juice and bring to a simmer. Reduce the liquid until slightly

  • thickened, 3 to 5 minutes. Ladle it over the lamb and sprinkle on the

  • chives.

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