These last two weeks, my lovely neighbor has been providing me with a bevy of tangerines from her bountiful tree. I’ve been content to peel and devour most of them “as is,” the exception being their inclusion in this luscious roasted lamb shoulder. A slow braise results in a meltingly tender roast and bright, Mediterranean flavors ensure it’s mouthwateringly tasty. The flavor profile came from this 2013 Bon Apetit recipe, but frankly, I fell in love with the flavor pairing of orange (or in this case tangerine) peel and tomatoes during my culinary school stint…and my cooking method is much simpler, too.
This dish is definitely making a reappearance at my next gathering (Easter, perhaps?) – The brightly colored stuffing makes for a lovely presentation – plus a long braise ensures minimal fuss time for me.
Stuffed Mediterranean Lamb Roast
- 1 3-lb. boneless lamb shoulder
- 3 garlic cloves, minced
- ⅓ cup pitted Kalamata olives, chopped
- 2 Tablespoons minced fresh sage, plus 8-10 leaves for sauce
- 1 ½ Tablespoons minced fresh rosemary, plus additional for garnish
- 1 teaspoon kosher salt
- 3 tangerines, unpeeled and thinly sliced, seeds removed
- ½ bottle pinot noir
- 28 oz. can tomato puree
- Polenta (optional)
- Cut lamb horizontally without cutting all the way through so you can open it like a book. Set aside. In a small bowl, combine garlic, olives, minced sage, rosemary and salt. With lamb open, spread 2/3 of olive mixture on left side of lamb. Cover olive mixture with thinly sliced tangerines (you should have 4-6 slices left over) and cover tangerines with remaining 1/3 of olive mixture. Starting from the left side, roll up lamb, tucking in stuffing as needed. Secure roast well with kitchen twine tied at 1” intervals.
- Preheat oven to 300 degrees F. Meanwhile, over a high heat, heat 2 Tablespoons oil until smoking in an ovenproof pot or Dutch oven. Add lamb and brown well on all sides, a few minutes per side. Set lamb aside. Reduce heat to medium and deglaze pot by adding pinot noir to pan and scraping up any browned bits. Add tomato puree and heat until bubbling. Add remaining 4-6 tangerine slices and sage leaves. Return lamb to pot, ensuring liquid reaches halfway up side of roast, cover and place in oven. Roast 3 hours, turning roast over halfway through cooking time.
- Transfer lamb to cutting board and let rest for 20 minutes. With lid off, return pot to stovetop. Remove any accumulated fat from cooking liquid, if needed. Boil vigorously until sauce is thickened and reduced by half, about 5 minutes. Strain sauce through a sieve, pressing on solids. Season sauce with salt. To serve, slice roast crosswise, serve with sauce over polenta (optional) and sprinkled with remaining rosemary.