• 2 tablespoons ground cumin
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• One 5-pound boneless lamb shoulder roast, tied
• 1 bottle Alberti El Necio Syrah
• 4 cups chicken stock or low-sodium broth
• 12 thyme sprigs, tied with string
DIRECTIONS: Preheat the oven to 350° F. In a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper. Rub the mixture all over the lamb.
Heat the remaining 1 tablespoon 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.
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.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.
Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top. Recipe compliments of Bodega Calle
Located in the prestigious wine region of Luján de Cuyo, Bodega Calle produces high quality wines in a sustainable way. 2012 marks their sixth Syrah vintage. Access to a superb vineyard in Argrelo allows Bodega Calle to make a small quantity of concentrated, memorable wine via organic farming. Bright purple in the glass, with roasted aromas of dark cherry, ripe blackberry, bacon fat and vanilla. Cocoa and licorice notes saturate the palate and wine finishes round and direct.
Winemaker: Matteo Viana
Appellation: Alto Agrelo, Argentina
Varietal Blend: 100% Syrah
Analysis: 15.0% alc/volume