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1
Position rack in lowest third of oven and preheat to 325 degrees.
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2
Heat oil in heavy large pot or possibly Dutch oven over high heat.
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3
Add in all lamb bones and cook till brown, turning often, about 15 min.
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4
Transfer bones to plate.
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5
Season lamb with salt and pepper and dredge thoroughly in flour.
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6
Add in to pot and cook till brown on all sides, about 10 min.
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7
Transfer lamb to plate with bones.
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8
Add in onions and garlic to pot and cook till onions are just golden brown, scraping up browned bits, about 5 min.
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9
Return lamb to pot.
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10
Arrange bones around lamb.
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11
Stir in stock and next 7 ingredients.
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12
Bring liquid to boil.
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13
Baste top of lamb.
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14
Cover; bake till lamb is tender when pierced with long sharp knife, turning once, about 2 hrs 15 min.
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15
Cold; cover and refrigerateovernight.
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16
Preheat oven to 325 degrees.
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17
Remove fat from surface of lamb and cooking liquid.
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18
Transfer lamb to platter.
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19
Remove string from lamb.
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20
Cut into 1/2-inch-thick slices.
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21
Arrange in shallow baking dish.
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22
Bring pan juices to boil.
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23
Remove bones and throw away.
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24
Strain pan juices, pressing hard on solids to extract as much liquid as possible.
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25
Heat margarine in same pot over medium heat.
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26
Add in 1 1/2 Tbsp.
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27
flour and stir till mix begins to brown, about 2 min.
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28
Whisk in pan juices and boil till sauce is reduced to 2 c., about 15 min.
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29
Season with salt and pepper.
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30
Pour over lamb.
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31
Cover with foil and bake till lamb is heated through, about 25 min.
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32
Arrange lamb on platter.
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33
Spoon sauce over.
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34
Garnish with parsley.
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35
This recipe yields 8 servings.
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36
Comments: Order the lamb from your butcher, and buy the pomegranate juice at a Middle Eastern market or possibly at a natural foods store.
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37
Begin preparing this richly flavored main course one day ahead.
