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Lamb Pot Roast with Oranges and Olives

Taylor Boetticher
  • minutes
  • Serves 8

INGREDIENTS

4 lb

Lamb shoulder, boneless

6

Garlic cloves

2

Mandarin oranges or tangerines

2 tbsp

Savory or rosemary, fresh

1 1/2 cups

Beef stock

1 cup

Tomato puree

1

Kosher salt and freshly ground black pepper

1 tsp

Red pepper flakes

1 1/2 cups

Red wine, dry

1 cup

Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped