- 4
- 390 mins
Ingredients
- Saffron Rice:
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- One 5-pound, bone-in lamb shoulder roast
- 3 tablespoons extra-virgin olive oil
- 1 large onion, quartered through the core
- 2 medium carrots, quartered crosswise
- 11 garlic cloves
- 2 cups chopped tomatoes (2 large)
- One 750-ml bottle dry red wine, such as Syrah
- 1 quart chicken stock or low-sodium broth
- 12 parsley stems
- 5 thyme sprigs
- 3 bay leaves
- 4 tablespoons unsalted butter
- 1 medium onion, minced
- 1 bay leaf
- Kosher salt
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground coriander
- Small pinch of saffron threads
- 2 cups Carolina Gold or Carolina extra-long-grain white rice
- 1/2 cup dry white wine
- 3 1/2 cups chicken stock or low-sodium broth
- Persian Spiced Pickled Pears:
- 1 1/4 pounds slightly underripe peaches, peeled, pitted and cut into thin wedges
- 1 tablespoon coriander seeds
- 1 cup white wine vinegar
- 1/2 cup water
- 2 tablespoons sorghum molasses
- 2 garlic cloves, crushed and peeled
- 1 1/2 teaspoons ground ginger
- 2 teaspoons kosher salt
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon piment d’Espelette
- Mint Pistou:
- 2 tablespoons pecans
- 1 cup lightly packed fresh mint leaves
- 1/2 cup lightly packed flat-leaf parsley leaves
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 3/4 cup extra-virgin olive oil
- Kosher salt
Preparation
Step 1
In a small bowl, mix the paprika with the salt and black pepper. Rub the lamb all over with the spice mixture and let stand at room temperature for at least 2 hours or up to 4 hours.
Meanwhile, in a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion, carrots and garlic and cook over moderately high heat, stirring occasionally, until starting to brown, 3 to 5 minutes. Add the chopped tomatoes and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the red wine and bring to a boil, then simmer over moderately high heat until it is reduced by half, about 5 minutes. Remove the casserole from the heat and add the stock, parsley, thyme and bay leaves; let cool completely. Add the lamb meat side down in the brine. Cover and refrigerate overnight. Bring the lamb and brine to room temperature before proceeding.
Preheat the oven to 350°. Bring the lamb and brine to a simmer over moderate heat. Cover and braise in the oven for about 3 hours, until very tender. Transfer the lamb to a carving board, tent with foil and let rest for 20 minutes. Discard the bones and any visible fat and cut the meat into 8 pieces.
Spoon off all the fat from the braising liquid and discard the herbs. Transfer the braising liquid and vegetables to a blender and puree until smooth. Return the sauce to the casserole and boil until slightly thickened, about 5 minutes. Season the sauce with salt and black pepper. Add the meat and turn to coat. Cook over moderately low heat just until warmed through. Serve the lamb and sauce over saffron rice, passing the mint pistou and pickled peaches at the table.
Saffron Rice:
1. Preheat the oven to 375°. In a large ovenproof saucepan, melt the butter. Add the onion, bay leaf and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, 5 to 7 minutes. Add the lemon juice, coriander and saffron and cook until fragrant, about 1 minute. Add the rice and cook, stirring, until translucent, about 3 minutes. Add the wine and simmer over moderately high heat until nearly absorbed, about 3 minutes. Stir in the stock and a generous pinch of salt and bring to a boil.
2. Cover the saucepan and bake the rice for 20 minutes, until all of the liquid is absorbed and the rice is tender. Let stand for 15 minutes; fluff with a fork and serve.
Persian Spiced Pickled Pears:
1. Pack the peach wedges into a 1-quart glass jar. In a small skillet, toast the coriander seeds over moderately high heat, tossing, until fragrant, 2 minutes. Let cool, then crush the seeds.
2. In a medium saucepan, bring the vinegar, water and molasses just to a boil. Stir in the garlic, ginger, salt, orange zest, piment d’Espelette and crushed coriander seeds. Pour the brine over the peaches and let cool completely. Cover and refrigerate for at least 4 days before serving.
Make Ahead: The pickles can be refrigerated for up to 1 month.
Mint Pistou:
1. In a small skillet, toast the pecans over moderate heat, tossing occasionally, until lightly browned, about 4 minutes. Let cool, then chop.
2. In a food processor, combine the chopped pecans with the mint, parsley, lemon juice and lemon zest and puree until a paste forms. With the machine on, gradually add the olive oil until smooth. Season the pistou with salt.
Make Ahead: The pistou can be refrigerated for up to 6 hours. Serve at room temperature.