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Preheat oven
to 450 degrees. Lay the lamb skin-side down
and sprinkle with 1 teaspoon each cumin and
pepper and 1/2 teaspoon thyme. Roll and tie
well with butcher's string. Season the
outside lightly with salt and pepper. Heat 2
tablespoons of oil in a flame-proof,
oven-proof casserole pan slightly larger
than the lamb. Brown the lamb on all sides,
then pour off the oil. Add casserole, stir
in the onion, carrot, celery and garlic and,
over medium-high heat, cook until the onion
has colored slightly, 4 to 5 minutes.
Sprinkle with the remaining 1 teaspoon of
cumin and the rosemary, deglaze the pan with
the red wine and bring to a boil. Pour in
stock and add tomatoes, season with 1/2
teaspoon each of salt and pepper, cover and
transfer to the oven. Braise until almost
tender, about 1 hour.
Remove the meat and keep warm. With a
slotted spoon, separate the vegetables from
the sauce and puree in a blender. Return
puree to the sauce and reduce just until the
sauce thickens slightly. Strain into a clean
casserole pan and season with salt and
pepper to taste.
Place the meat in the sauce, surround with
the almonds, prunes and apricots and return
to the oven for about 15 minutes longer,
until the lamb is very tender and the dried
fruit is soft. If the sauce thickens too
much, thin with a little stock. Cut lamb
into thin slices and arrange on heated
plates. Spoon some sauce over lamb slices,
placing the prunes and apricots on and
around the meat. Serve immediately. Have
remaining sauce available in a small bowl.
Serves 4 to 6
To prepare ahead, strain the sauce into a
clean casserole. At serving time, return the
meat to the pan, along with the prunes and
apricots and continue with the recipe.
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