From: Chef Cory Schrieber, Wildwood Restaurant, Portland, OR.
Yield: 12 servings.
6 Tbsp. olive oil
6-9 lb. American Lamb shoulder roasts, trimmed, boned, tied, seasoned with salt and pepper
4 1 ⁄2 cups Pinot Noir
24-330 garlic cloves, chopped
15 rosemary sprigs
6 medium onions, thinly sliced
6 carrots, peeled and chopped
3 cups raisins, divided
2 Tbsp. salt
1 Tbsp.freshly ground pepper
1 quart plus 3 1 ⁄2 cups chicken stock
Carrot Puree:
3 lb. carrots, peeled and cut into 1” pieces
6 Tbsp. unsalted butter
1 Tbsp. curry powder
3 cups vegetable stock or chicken stock
1 Tbsp. salt
1 1 ⁄2 tsp. ground white pepper
1 Tbsp. grated orange zest
6 Tbsp. fresh orange juice
In a roasting pan, heat olive oil over medium heat. Brown the lamb roasts on all sides. Remove from the pan and drain off the fat. Add the wine and simmer for 4-5 minutes, stirring. Stir in the garlic, rosemary, onions, carrots, 11⁄2 cups of the raisins, salt and pepper. Return the roasts to the pan and add the stock. Braise uncovered in a 375° F oven for about 11⁄2 hours, or until thermometer inserted in center of the roast registers 145° F. The top of the lamb will caramelize as it cooks.
For carrot puree: While lamb is braising, make carrot puree. In shallow pan, arrange the carrots and set aside. In saucepan, melt butter. Stir in curry and cook for 3-4 minutes. Blend in the stock, salt and pepper. Pour over the carrots. Bake in 350° oven for about 45 minutes, or until tender. Let cool. In a food processor, puree the carrots. The puree should be smooth and slightly stiff in texture. Adjust the consistency if necessary by adding more juice. Stir in the orange zest and juice. Set aside and keep warm.
Remove the lamb from the braising liquid. Strain the liquid, discarding the vegetables. Pour the sauce into a small saucepan. Add the remaining 1 1/2 cups raisins and heat through. Slice the lamb 1/2" thick.
To serve: Place several lamb slices on each plate and spoon sauce over the lamb. Add a spoonful of the carrot puree.
AMERICAN LAMB BOARD
