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
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
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.