Lamb Pot Roast with Oranges and Olives
A succulent boneless lamb shoulder braised with mandarin oranges, olives, and aromatic herbs in a flavorful mixture of wine, stock, and tomato purée. This Mediterranean-inspired dish creates a tender, flavor-packed roast perfect for special occasions.
Ingredients
- •1 whole boneless lamb shoulder
- •1 to taste Kosher salt and pepper
- •6 cloves garlic
- •2 whole mandarin oranges
- •1 cup black olives
- •2 tablespoons savory or rosemary
- •1 teaspoon red pepper flakes
- •1½ cups beef stock
- •1½ cups dry red wine
- •1 cup tomato purée
Cooking Instructions
- 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.
480 min
- 2.
Preheat oven to 400°F. 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.
15 min
- 3.
Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30-40 minutes. Remove lamb from oven.
35 min
- 4.
Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. 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.
180 min
- 5.
Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.
30 min
- 6.
DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill.
