There is something sexy about the sound of the sizzling when meat hits a pan hot with olive oil. The marinade still clinging to the raw flesh will bounce off the oil, jumping up to inflict hot beads of momentary pain. I know, I know....maybe I didn't blot enough? :)
Lamb over two days.
(Because the kids already ate dinner before the lamb was done.)
1/2 c. red wine
1/4 c. olive oil
3 small garlic cloves, smooshed, flattened with one fell swoop by the side of a knife
4 allspice berries, cracked
Sprinkle kosher salt
oregano - a tablespoon, packed
Rosemary - a few bruised, leaves only
A curious toss of a few golden raisins
1 1/2 lbs. lamb, shoulder roast - either tied whole or in parts. I do parts.
- Let marinade at room temperature for three to four hours.
- Heat olive oil in a saute pan, medium to medium high.
- Remove the lamb from the marinade to toweling and pat. Salt and pepper.
- Sear all sides very well.
- Remove and set aside on a plate.
- In the hot pan from searing the meat, add the shallots. Salt. Saute until there is some color.
- Add garlic, saute for a moment. Do not brown garlic.
- Add the wine to deglaze. Reduce until thick.
- Add the fire roasted tomatoes and herbs. Simmer for a few minutes.
- Salt to taste - isn't it yummy? Remove from heat.
- Add those golden raisins to the sauce.
- Put a few spoonfuls of sauce in a slow cooker or lidded pan.
- Put in the meat, top with the remaining sauce.
- Slow cook 6-8 hours or braise in the oven at 350 for longer than you do a pot roast. Check at four hours if in the oven...it could take as long as 6 hours or so.
- Now the pears...a few minutes before turning off the heat to the lamb...peel one, cube. Add half the cubes to the finished sauce. They will break down. Stir into sauce, it will be thick.
- Remove the lamb to a serving plate.
- Add 1/2-3/4 c. water to the sauce in the pan, stir to loosen
- Gently fold the other half of the pear cubes into the sauce.
- Spoon sauce over the lamb.
Coming next week ....
This was our dessert that night we had lamb.
Apple tart with walnut streusel.