Braised Moroccan-Style Lamb Shoulders

Use 1 fresh Australian Range Lamb shoulder, boned, well trimmed and evenly tied

2 tbs. olive oil

6 oz onion, sliced 1/2 thick

2 cups rich beef stock

5 oz tomato, canned, chopped

1/2 tsp garlic, minced

1/2 tsp cumin, ground

pinch allspice, ground

1/2 rosemary leaf, dry

2 tsp raisins

3 oz dried apricots, halved

2 tbs sliced almonds, toasted

1. Season the lamb shoulder with salt and pepper and brown evenly in hot oil in heavy, large Dutch oven. Add onions and sauté until golden, stir in beef stock and bring to boil. Reduce heat and add tomatoes, garlic, cumin, allspice and rosemary. Cover, and braise in 450°F oven until almost tender, about 1 1/4 hours. add raisins, apricots and almonds, continue cooking for 15 minutes. Degrease the braising liquid and check seasoning.

2. Carve the roast into 1/2-3/4 inch sliced and serve 2-3 per portion with 2 oz of braising liquid and fruit.