Prep Time
20 min
Cook Time
2.5 - 3 hrs
Total Time
3 hrs
Servings
6 - 8
Ingredients
For the American Lamb Roast:
● 1 (3-4 lb) bone-in American lamb shoulder roast, or boneless lamb leg
● 1 1⁄2 tablespoons kosher salt, divided
● 2 teaspoons black pepper, divided
● 2 tablespoons olive oil
● 1 lb oranges of choice (tangerines, satsumas, or mandarins recommended), washed and cut into quarters (keep that peel on!)
● 1 large red onion, wedged
● 1 head of garlic, top 1⁄4 sliced off to expose cloves
● 1 cup fresh orange juice (about two oranges)
● 1 cup Rose wine
● 1/2 cup white wine vinegar
● 3 bay leaves
● 1 habanero chile, halved
For serving:
● Couscous
● Orange slices
● Fresh mint
Directions
1. Prepare the American lamb:
Set the oven to 425°F. Add the citrus, onion, garlic and half the salt and pepper to the bottom of a dutch oven. Place the lamb on top. Pat dry and drizzle the roast with the olive oil and sprinkle very generously with salt and pepper.
2. Sear the meat:
Put the dutch oven into the preheated oven for 30 minutes to sear the lamb.
3. Aromatics, deglaze:
Pour the orange juice, rose, and vinegar into the dutch oven. Next add the bay leaves, habanero.
4. Braise:
Reduce the oven temperature to 325°F. Place the lid on the dutch oven and roast the lamb in the covered dutch oven for 4 hours or until lamb pulls apart easily and orange peels are soft, and the liquid is reduced into a thicker sauce. Remove the lid and let sit for at least 15 minutes before shredding the lamb into bite sized pieces. Discard the bay leaves and stir the lamb pieces into the sauce. Serve with couscous, sliced citrus, and mint.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
