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2 tbls. ground cumin
3 tbls. extra virgin olive oil
Salt and freshly ground pepper
1 5lb boneless lamb shoulder roast, tied
2006 ZD Syrah (One for cooking, One for drinking!)
4 cups chicken stock or low-sodium broth
12 thyme sprigs, tied with string
1. Preheat the oven to 350°. In a small bowl, mix the cumin with 2 tbls of the oil and a big pinch of salt and pepper. Rub the mixture all over the lamb.
2. Heat the remaining 1 tbls. of olive oil in a large heavy casserole or Dutch oven. Add the lamb shoulder and brown it well over moderately high heat, about 15 minutes. Transfer the lamb to a large plate. Wipe out the casserole.
3. Return the lamb to the casserole. Add the wine, chicken stock and thyme sprigs and bring to a boil. Cover with a tight-fitting lid and transfer the casserole to the oven. Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
4. Transfer the lamb to a large platter and cover with foil. Discard the thyme sprigs. Boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.
5. Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top.
Adapted from a recipe by Chef Mike Davis of 26brix in WA published in Food & Wine.