Lamb Pot Roast with Oranges and Olives

Ingredients for Lamb Pot Roast with Oranges and Olives

• 1 4–2.3kg boneless lamb shoulder

• Kosher salt, freshly ground pepper

• 6 garlic cloves, thinly sliced

• 2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds

• 240ml Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped

• 2 tablespoons chopped fresh savory or rosemary

• 1 teaspoon crushed red pepper flakes

• 350ml beef stock or low-sodium chicken broth

• 350ml dry red wine

• 240ml tomato purée

How to make Lamb Pot Roast with Oranges and Olives

Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2" before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.

Preheat oven to 204°C. Open lamb and arrange garlic on bottom half, leaving a 1" border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1" intervals with kitchen twine.

Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30–40 minutes. Remove lamb from oven.

Reduce oven temperature to 149°C. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2–3 hours. Season with salt and pepper, if needed.

Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.

DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.