Braised Lamb With Red Wine, Coffee, and Cardamom |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 2 |
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Ingredients:
1/2 cup whole green cardamom pods |
1 (750 ml) bottle dry red wine |
1 (750 ml) bottle dry white wine |
1/2 cup honey, divided |
1/2 cup whole espresso beans |
15 garlic cloves |
10 small sardines packed in oil, drained (from 3.75 ounce can) |
8 fresh thyme sprigs |
1 lemon peel, removed in strips with vegetable peeler |
7 lbs lamb shoulder, boned, rolled, tied |
5 tablespoons all-purpose flour, divided |
1/4 cup 1/2 stick butter |
1 teaspoon chopped fresh thyme |
Directions:
1. Stir cardamom in large saucepan over medium-high heat until golden, about 4 minutes. Add all wine, 1/4 cup honey, and next 5 ingredients; bring to boil. Boil 10 minutes. Cool marinade.
2. 2 Place lamb and marinade in resealable plastic bag. Chill overnight.
3. 3 Preheat oven to 350°F Remove lamb from marinade, reserving marinade with spices. Pat lamb dry; sprinkle with 3 tablespoons flour, salt, and pepper. Melt butter in heavy large pot over medium-high heat. Add lamb; brown well, about 8 minutes. Pour marinade with spices over lamb and bring to boil. Cover pot; bake lamb until tender, turning occasionally, about 2 hours 15 minutes. Transfer lamb to platter; cut off stirng.
4. 4 Strain lamb cooking liquid into large bowl; spoon off fat, reserving 2 tablespoons fat in small bowl. Mix 2 tablespoons flour into reserved fat. Return cooking liquid to pot and bring to boil. Mix in 1/4 cup honey. Whisk in flour mixture. Boil 5 minutes. Mix in chopped thyme. Season with salt and pepper. Slice lamb; serve with sauce.
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