Braised Lamb with Red Wine, Coffee, and Cardamom |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 1/2 cup whole green cardamom pods | 1 750-ml bottle dry red wine | 1 750-ml bottle dry white wine |
| 1/2 cup honey, divided | 1/2 cup whole espresso coffee beans | 15 garlic cloves |
| 10 small sardines packed in oil, drained (from 3.75 ounce can) | 8 fresh thyme sprigs | peel from 1 lemon (removed in strips with vegetable peeler) |
| 1 7-pound lamb shoulder, boned, rolled, tied | 5 tablespoons all purpose flour, divided | 1/4 cup 91/2 stick) butter |
| 1 teaspoon chopped fresh thyme | ||
| 1 | Stir cardamom in large saucepan over medium-high heat until golden, about 4 minutes. Add all wine, 1/4 cup honey, and next 5 ingredients; bring to boil. Boil 10 minutes. Cool marinade. |
| 2 | Place lamb and marinade in resealable plastic bag. Chill overnight. |
| 3 | Preheat oven to 350 F. Remove lamb from marinade, reserving marinade with spices. Pat lamb dry; sprinkle with 3 tablespoons flour, salt, and pepper. Melt butter in heavy large pot over medium-high heat. Add lamb; brown well, about 8 minutes. Pour marinade with spices over lamb and bring to boil. Cover pot; bake lamb until tender, turning occasionally, about 2 hours 15 minutes. Transfer lamb to platter; cut off stirng. |
| 4 | Strain lamb cooking liquid into large bowl; spoon off fat, reserving 2 tablespoons fat in small bowl. Mix 2 tablespoons flour into reserved fat. Return cooking liquid to pot and bring to boil. Mix in 1/4 cup honey. Whisk in flour mixture. Boil 5 minutes. Mix in chopped thyme. Season with salt and pepper. Slice lamb; serve with sauce. |