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1
Toss all ingredients except the stock and dried porcini together in a bowl large enough to hold them comfortably.
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2
Cover and refrigerate overnight, tossing several times.
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3
Let stand at room temperature 1 hour before roasting.
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4
Bring the stock to a boil in a small saucepan.
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5
Remove from the heat, toss in the porcini, and let steep until softened, about 20 minutes.
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6
Scoop out the porcini and rinse them lightly to remove sand and grit.
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7
Strain the soaking liquid through a coffee filter, or carefully pour it off into a small bowl, leaving the sediment behind.
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8
While the mushrooms are soaking, preheat the oven to 475 F. Turn the lamb and marinade ingredients into a roasting pan large enough to hold them in a single layer.
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9
(A 16 x 13inch roasting pan works well.)
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10
Add the mushrooms and their soaking liquid.
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11
Cover with aluminum foil and roast 30 minutes.
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12
Remove the foil, season lightly with salt and pepper, and roast until the meat is tender, about 1 hour.
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13
Turn the pieces of lamb and baste them several times as they cook.
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14
Using a slotted spoon, transfer the meat to an ovenproof serving dish.
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15
Set the roasting pan over high heat, bring the liquid in the pan to a boil, and boil until the liquid is slightly syrupy, about 15 minutes.
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16
Strain the juices into a bowl, pressing on the vegetables to extract as much liquid from them as possible.
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17
Spoon off the fat from the surface of the juices and pour the remaining liquid over the meat.
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18
Return the lamb to the oven and roast, turning the meat frequently, until very tender and well browned all over, about 15 minutes.
