Recipe By: Saveur Magazine (11/00)
Bring a medium pot of water to a boil over high heat; add lemons and blanch 2 minutes. Drain; cut each lemon into 8 pieces lengthwise and set aside.
Season lamb generously with salt and pepper. Set a large roasting pan over 2 burners on top of the stove. Add lamb, fat side down and cook with additional fat over medium-high heat, turning once, until well-browned on both sides, about 20 minutes in all. Remove lamb and set aside; pour off and discard excess fat and return pan to stove.
Add lemons to roasting pan and cook over medium heat 2 minutes, stirring and crushing lemons with a wooden spoon and scraping up any browned bits from bottom of the pan. Add garlic and cinnamon and cook 2-3 minutes. Add tomatoes, port wine, thyme and bay leaves; cook 1 minuges more. Season with salt and pepper. Return lamb to roasting pan, reduce heat to low; cover tightly with foil and braise slowly until lamb is tender, about 1-2/3 hours. Remove and discard cinnamon, herbs and bay leaves before serving.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved