Lamb Shoulder with Blood Oranges

Serves 8

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For the rub:

1 cup dried porcini mushrooms, pulsed in food processor or spice grinder until fine

2 tablespoons blood orange zest (reserve oranges for roast)

1 tablespoon garlic powder

2 tablespoons brown sugar

¼ cup kosher salt

1 tablespoon smoked paprika

1 tablespoon ancho chili powder

1 tablespoon sumac

1 teaspoon ground allspice

2 tablespoons black pepper

4-5 pounds whole lamb shoulder, bone in

Olive oil

4 pounds baby Yukon Gold potatoes, scrubbed and sliced into ½-inch discs

6 blood oranges, segmented, plus more for garnish

¼ cup olive oil

1 quart peeled, sliced shallots

¼ cup minced garlic

1-2 cups beef stock

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1. To make the rub: Mix all ingredients. (There will be some left over; it can be kept refrigerated for up to two weeks.)

2. Rub lamb thoroughly and let meat sit at room temperature for two hours.

3. Set lamb on a baking sheet. Liberally drizzle lamb with olive oil until it's well coated.

4. Roast at 500 degrees F until the meat is crusty and darkly browned, about 15 minutes. Remove roast, and lower oven to 275 F.

5. Meanwhile, combine orange segments, potatoes, shallots, and garlic in a large Dutch oven or roasting pan. Add enough stock to cover vegetables. If using a Dutch oven, cover with lid; if using a roasting pan, cover very tightly with two layers of aluminum foil.

7. Roast for 6 to 8 hours, until meat is tender to the touch but retains some firmness. Check at hour 4, then every 30 minutes.

8. Remove from oven and allow meat to rest for 1 hour before pulling meat from bones.

9. Serve on top of vegetables and garnish with orange slices.

- From Birchtree Catering

Per serving: 659 calories, 48 grams protein, 72 grams carbohydrates, 18 grams sugar, 21 grams fat, 128 milligrams cholesterol, 2,858 milligrams sodium, 8 grams dietary fiber.

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