INGREDIENTS
Lamb
1 6-8 pound boneless American lamb shoulder
2 1/2 tablespoons garam masala
1 1/2 - 2 tablespoons kosher salt
Enough fresh herbs to fill the bottom of the roasting pan or Dutch oven (rosemary, sage, thyme)
1 onion, cut into large chunks
6 garlic cloves
3 inch piece of ginger, sliced
2 cups white wine
Charred Apricot Achar
3 pounds apricots, halved and pits removed
1 large red onion, sliced
1 cup apple cider vinegar
1/2 cup - 3/4 cup brown sugar
Juice and zest of two limes
1 inch piece of ginger
2 garlic cloves, peeled and sliced
2 teaspoons cumin
1 teaspoon coriander
1 cinnamon stick
Pinch fresh nutmeg
1/2 teaspoon chili flakes
Sea salt
DIRECTIONS
The day before you plan to cook the lamb season with garam masala and kosher salt.
Refrigerate overnight or up to two days before cooking.
Bring the lamb out of the fridge one hour before you start to cook.
Preheat your oven or grill to 350*F
Line the bottom of the roasting pan or dutch oven with fresh herbs. Set the lamb on herbs. Add the onion, garlic and ginger around the lamb. Then pour in the white wine.
Cover the pan/pot with a tight fitting lid then roast for 3 - 4 hours, until tender but not quite falling off of the bone. Remove the lid, turn the oven or grill up to 450*F and continue to roast for one hour more, until deeply charred and the lamb is fork tender.**
Let it rest for 20 minutes before slicing and serving with the Charred Apricot Achar.
Charred Apricot Achar
Preheat your oven or grill to 425*F
In a large roasting dish combine 2 pounds of the apricot halves, red onion, vinegar, brown sugar, lime zest and juice, ginger, garlic, cumin, coriander, cinnamon, nutmeg, chili and a hearty pinch of salt.
Roast in an oven or grill until the apricots and onions are deeply charred in parts and the brine is bubbly.
Let cool before pureeing in a blender. Taste and adjust seasoning.
Grill the remaining apricots then add those to the purée. Serve with lamb.
