Lamb Pot Roast With Oranges And Olives

• 1 4-5-pound boneless lamb shoulder
• Kosher salt, freshly ground pepper
• 6 garlic cloves, thinly sliced
• 2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds
• 1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped
• 2 tablespoons chopped fresh savory or rosemary
• 1 teaspoon crushed red pepper flakes
• 1 1/2 cups beef stock or low-sodium chicken broth
• 1 1/2 cups dry red wine
• 1 cup tomato puree

1. 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.
2. Preheat oven to 400u0b0F. 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.
3. Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30-40 minutes. Remove lamb from oven.
4. Reduce oven temperature to 300u0b0F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato puree. 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.
5. Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.
6. DO AHEAD:

lamb shoulder, kosher salt, garlic, oranges, taggiasca, rosemary, red pepper, beef stock, red wine, tomato puruee

Taken from www.epicurious.com/recipes/food/views/lamb-pot-roast-with-oranges-and-olives-51205470 (may not work)