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Moroccan Braised Lamb Shoulder
Moroccan Braised Lamb Shoulder
1 (5 1/5 pound) lamb shoulder, boned
salt and pepper
2 teaspoons ground cumin
all-purpose flour (optional)
2 cloves garlic, crushed (optional)
1/4 cup olive oil
2 medium onions, chopped
2 medium carrots, chopped
1 rib celery, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon chopped fresh rosemary
1 cup dry red or white wine
2 cups lamb, veal, or chicken broth
Preheat oven to 350 degrees. Place lamb, boned side up on a flat surface
and sprinkle with salt, pepper, and, 1 teaspoon cumin. Roll up jelly
roll-style and tie with string. Sprinkle with salt and pepper. If desired,
dredge in flour. Heat 2 tablespoons oil in a large pot or roasting pan
over medium heat. Brown lamb on all sides (15 to 20 minutes).
Remove lamb and pour off excess fat. Add remaining 2 tablespoons oil and
saute onions, carrot celery, and garlic until softened (about 10 minutes).
Add remaining 1 teaspoon cumin and tomato paste and stir until darkened.
Stir in rosemary. Add wine, stirring to remove any browned particles and
bring to a boil. Return lamb, add broth, and bring to a simmer. Cover,
place in oven, and cook, basting occasionally, until tender about 25 to 35
minutes per pound or until thermometer registers 145 degrees for rare
(about 2 hours) or 150 degrees for medium (2 to 2 1/2 hours). Serve with
For Rare Lamb:
roast until the meat thermometer registers 140F.
For Medium Lamb:
Follow the above instructions but cook a bit longer so that the
thermometer registers 145F - 150F.
Allow it to sit a few minutes before slicing.
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