“From Food & Wine October 2006”

Ingredients Nutrition


  1. Preheat the oven to 350°.
  2. In a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper.
  3. Rub the mixture all over the lamb.
  4. Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven.
  5. Add the lamb shoulder and brown it well over moderately high heat, about 15 minutes.
  6. Transfer the lamb to a large plate. Wipe out the casserole.
  7. Return the lamb to the casserole.
  8. Add the wine, chicken stock and thyme sprigs and bring to a boil.
  9. Cover with a tight-fitting lid and transfer the casserole to the oven.
  10. Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
  11. Transfer the lamb to a large platter and cover with foil.
  12. Discard the thyme sprigs.
  13. Boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.
  14. Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top.

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