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1
Preheat oven to 450 degrees.
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2
Lay the lamb out, skin side down, and sprinkle with 1 teaspoon of the cumin, 1/2 teaspoon of the pepper and the thyme.
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3
Roll and tie well with butcher's string.
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4
Sprinkle the outside with 1/2 teaspoon of the pepper and 1/2 teaspoon of the salt.
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5
Heat 2 tablespoons of the olive oil in a large oven-proof casserole.
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6
Add the lamb and brown on all sides.
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7
Remove lamb from pot.
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8
Add remaining tablespoon oil.
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9
Stir in onion, carrot, celery and garlic.
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10
Cook over medium-high heat until vegetables soften, about 5 minutes.
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11
Stir in the remaining teaspoon cumin, the rosemary and the red wine.
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12
Bring to a boil and cook about 3 minutes, stirring with a wooden spoon and scraping browned bits off the bottom of the pot.
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13
Stir in the stock, tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper.
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14
Return the lamb to the pot, cover, place in the oven and bake until meat is almost tender, about 1 hour.
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15
Remove the casserole from the oven and take out the meat.
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16
Remove the vegetables from the pot with a slotted spoon and place them in a blender.
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17
Blend until smooth.
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18
Scrape the mixture back into the pot and stir well.
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19
Place over medium heat and cook about 5 minutes to thicken slightly.
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20
Return the meat to the sauce and surround with the almonds, prunes and apricots.
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21
Cover and bake until meat is very tender and fruit is soft, about 15 minutes.
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22
Remove lamb from the pot, cut and remove string and cut lamb into thin slices.
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23
If sauce is too thick, thin with a little additional broth.
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24
Divide the lamb among 8 plates and spoon some sauce over the top.
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25
Serve immediately, passing any remaining sauce separately.
