Lamb Pot Roast with Oranges and Olives

Name: Lamb Pot Roast with Oranges and Olives
Ingredients: 1 4–5-pound boneless lamb shoulder; Kosher salt, freshly ground pepper; 6 garlic cloves, thinly sliced; 2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds; 1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped; 2 tablespoons chopped fresh savory or rosemary; 1 teaspoon crushed red pepper flakes; 1 1/2 cups beef stock or low-sodium chicken broth; 1 1/2 cups dry red wine; 1 cup tomato purée

Lamb Pot Roast with Oranges and Olives was pinched from <a href="http://www.epicurious.com/recipes/food/views/lamb-pot-roast-with-oranges-and-olives-51205470?" target="_blank">www.epicurious.com.</a>

"This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock ...."

INGREDIENTS

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1 4–5-pound boneless lamb shoulder

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Kosher salt, freshly ground pepper

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6 garlic cloves, thinly sliced

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2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds

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

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2 tablespoons chopped fresh savory or rosemary

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1 teaspoon crushed red pepper flakes

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1 1/2 cups beef stock or low-sodium chicken broth

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1 1/2 cups dry red wine

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1 cup tomato purée

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