- Cook Time
- Prep Time
- 6 ServingsServings
- 2 tsp. ground cumin, divided
- 1 tsp. freshly ground pepper
- 1/2 tsp. chopped fresh thyme
- Salt and pepper, to taste
- 4 tbsp. olive oil, divided
- 1/2 lb. (1 large) onion, coarsly chopped
- 1 large carrot, peeled and coarsly chopped
- 1 celery stalk, coarsley chopped
- 2 garlic cloves, sliced
- 1 tsp. chopped fresh rosemary
- 1 c. dry red wine
- 2 c. chicken, veal or lamb stock
- 1 medium tomato, ends removed and coarsely chopped (about 1 cup)
- 1 c. blanched whole almonds, lightly toasted
- 2 c. California raisins
1 Braise the Lamb
2 Preheat the oven to 450°F.
3 Lay the lamb out, skin side down, and sprinkle with 1 teaspoon cumin, pepper and thyme. Roll and tie well with butcher''s string. Season the outside lightly with salt and pepper.
4 Heat 2 tablespoons of the oil in an ovenproof casserole slightly larger than the lamb. Brown the lamb on all sides; then pour out the oil. Add the remaining 2 tablespoons of the oil to the casserole; stir in the onion, carrot, celery, and garlic. Over medium-high heat, cook until the onion has color
5 Pour in the stock; add the tomato; season with 1/2 teaspoon each of salt and pepper; cover and transfer to the oven. Braise until almost tender, about 1 hour.
7 Remove the meat and keep warm. With a slotted spoon, separate the vegetables from the sauce and purée in a blender. Scrape back into the sauce and reduce just until the sauce thickens slightly.
8 Strain into a clean casserole; add the almonds and raisins and return to the oven for about 15 minutes longer, until the lamb is very tender and the raisins are soft. (If the sauce thickens too much, thin with a little stock).
9 To Serve
10 Cut the lamb into slices and arrange on heated plates. Spoon some sauce over, placing the raisins and almonds on and around the meat. Serve immedietly. Pass any remaining sauce in a small bowl.
Chef Wolfgang Puck and California Raisin Marketing Board