Lamb Pot Roast With Oranges And Olives Recipe

Name: Lamb Pot Roast With Oranges And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4-5-pound boneless lamb shoulder; Kosher salt, freshly ground pepper; 6 garlic cloves, thinly sliced; 2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds; 1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped; 2 tablespoons chopped fresh savory or rosemary; 1 teaspoon crushed red pepper flakes; 1 1/2 cups beef stock or low-sodium chicken broth; 1 1/2 cups dry red wine; 1 cup tomato puree

Servings: persons

1 4-5-pound boneless lamb shoulder
Kosher salt, freshly ground pepper
6 garlic cloves, thinly sliced
2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds
1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped
2 tablespoons chopped fresh savory or rosemary
1 teaspoon crushed red pepper flakes
1 1/2 cups beef stock or low-sodium chicken broth
1 1/2 cups dry red wine
1 cup tomato puree

1
["Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2"" before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.", "Preheat oven to 400u00b0F. Open lamb and arrange garlic on bottom half, leaving a 1"" border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1"" intervals with kitchen twine.", "Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30-40 minutes. Remove lamb from oven.", "Reduce oven temperature to 300u00b0F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato puree. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2-3 hours. Season with salt and pepper, if needed.", "Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.", "DO AHEAD:"]

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 4-5-pound boneless lamb shoulder, Kosher salt, freshly ground pepper, 6 garlic cloves, thinly sliced, 2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds, and more.

Yes, Lamb Pot Roast With Oranges And Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Pot Roast With Oranges And Olives

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