La La Lamb

Cook stirring until onion is translucent, about 10 minutes. Add tomatoes, water, wine, orange juice, orange zest, salt and herbs. Bring to boil, reduce heat and simmer, uncovered, for 4 to 6 hours or until reduced to about 3 cups.

Heat remaining 2Tbs butter in large skillet or saucepan; add lamb and cook until browned all over. Place lamb on rack in shallow roasting pan and roast in 425 F oven for 15 minutes. Reduce heat to 160F and continue cooking for 20 to 30 minutes or until desired doneness.
To serve: cut into thin slices and spoon sauce over. Makes 6 servings.

Wines to match:
Big spicy reds such as Shiraz, Brunello, Cabernet Sauvignon, Zinfandel, Amarone, Chianti, Rioja, Douro
and Languedoc.

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