LAMB SHOULDER - CITRUS-SCENTED BRAISED LAMB

By akselden

Ingredients

• Zest of 1 orange
• Zest of 1 lemon
• 1/3 C. freshly squeezed lemon juice
• 3/4 C. (one 6-oz. can) tomato paste, preferably organic
• Sea salt
• 2 1/2 to 3 lb. boneless rolled and tied lamb shoulder or leg
• Freshly ground black pepper
• 1/2 tsp. fennel seeds
• Fennel fronds from a fresh fennel bulb or wild fennel

Details

Servings 6

Preparation

Step 1

Heat the oven to 350"F.

Combine the orange and lemon zests with the lemon juice, tomato paste and 1 cup water. Add 1 teaspoon salt. Pour the mixture over the lamb nestled in a baking dish or casserole with a tightly fitting lid.

The casserole should be just a little larger than the roast. Sprinkle over a bit more salt, some pepper and the fennel seeds. Push the fennel fronds down into the liquid and cover with the lid. Transfer to the oven and braise the lamb until melting tender, 1 1/2 to 2 hours.

Let the lamb rest out of the oven 15 to 20 minutes, then transfer the lamb to a cutting board and thinly slice. Serve with a ladle full of its cooking juices.