Recipe: Greek Lamb with Tomato Jus

GREEK LAMB WITH TOMATO JUS

FOR THE LAMB:
1 boneless lamb shoulder (about 3 pounds)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 bay leaves
2 teaspoons sun-dried tomato oil

FOR THE TOMATO JUS:
6 oil-packed sun-dried tomatoes, drained
1 large clove garlic, peeled and minced
2 teaspoons strongly flavored honey
1/4 teaspoon ground cinnamon
1/4 cup finely chopped parsley
1 tablespoon lemon juice
1 (14 1/2 ounces) can reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

TO PREPARE THE LAMB:
Rub the meat with the olive oil, then the salt and pepper. Put into a bowl with the bay leaves. Cover and set aside 1 hour at room temperature or refrigerate up to 4 hours.

WHEN READY TO COOK:
Heat oven to 325 degrees F. Discard the bay leaves.

Heat the sun-dried tomato oil in a heavy skillet on medium heat. When the pan is hot, brown the meat well on all sides. Transfer the lamb to a rack in a roasting pan. (Pour the fat from the skillet and discard; set the pan aside.)

Roast the lamb 30 minutes per pound, or until the internal temperature reaches 150 degrees F for medium-rare. Transfer the meat to a cutting board, cover with aluminum foil and let rest 10 minutes.

TO PREPARE THE SAUCE:
Drop the dried tomatoes and garlic into a food processor and chop finely. Add the honey, cinnamon, parsley and lemon juice, mixing to a paste. Add the chicken broth and mix well.

Put the skillet in which the meat was browned on medium heat. When the pan is hot, add the sauce mixture. Bring to a boil, reduce the heat and simmer 5 minutes, or until lightly thickened. Season with salt and pepper. Set aside.

TO SERVE:
Carve the excess fat from the lamb, then cut into thin slices. Reheat the sauce if necessary and serve in a bowl to the side.

Makes 9 servings
Adapted from source: Meze: Small Bites, Big Flavors from the Green Table by Rosemary Barron