Ingredients and Weight:
- Lamb shoulder, boneless (2 lbs)
- Olive oil (2 tbsp)
- Onion, chopped (1 small)
- Garlic, minced (2 cloves)
- Ground cumin (1 tsp)
- Ground coriander (1 tsp)
- Dried oregano (1 tsp)
- Ground cinnamon (1/2 tsp)
- Salt and pepper (to taste)
- Shiraz wine (1 cup)
- Honey (1/4 cup)
Preparation Time:
15 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Season lamb with salt and pepper. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Add lamb and brown on all sides.
- Transfer lamb to a Dutch oven or ovenproof dish. Add onion, garlic, cumin, coriander, oregano, and cinnamon to the skillet and sauté until softened.
- Add wine to the skillet and deglaze, scraping up any browned bits from the bottom.
- Pour the wine and vegetable mixture over the lamb in the Dutch oven. Cover and braise in the preheated oven for 1 hour.
- In a small saucepan, combine honey and 2 tablespoons of the braising liquid from the Dutch oven. Heat over medium heat until honey is melted and thickened.
- Remove lamb from the oven and brush with honey sauce. Return to the oven and braise for an additional 30 minutes, or until lamb is fork-tender.
Nutritional Information:
- Calories: 270 per serving
- Fat: 15g
- Carbohydrates: 15g
- Protein: 25g
Dish Characteristics:
- Tender and flavorful lamb with a hint of Middle Eastern spices
- Rich and sweet Shiraz honey sauce
- Perfect for a fancy dinner or special occasion
User Comments:
- "Absolutely delicious! The lamb was so tender and the honey sauce was a perfect complement."
- "I love how the spices gave the dish an exotic flavor without being overpowering."
- "This is one of the best lamb dishes I've ever had. It's sure to impress your guests."
Special Precautions and Tips:
- Be careful when browning the lamb. Do not overcrowd the skillet or the meat will not brown properly.
- Use a good quality Shiraz wine for the best flavor.
- If you don't have a Dutch oven, you can use a large ovenproof skillet instead. Just make sure the dish is covered to prevent the lamb from drying out.
