1 (4 – 6 lb) boneless lamb, either breast, shoulder or leg
3 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle white wine
1 cup brandy
2 tablespoons silan or honey
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves
2 cups dried fruit
Garnish: Pomegranate Seeds and parsley
Serve with rice, quinoa, or potatoes
Preheat the oven to 300°F.
Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until browned all over. Remove the lamb to a plate.
Add the wine, brandy, silan or honey and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, bay leaves, and the dried fruit and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you don’t have a lid, you can cover it tightly with 2 layers of heavy duty aluminum foil.)
Remove the lamb and fruit to a plate, cover it tightly with foil and allow it to rest. Pour the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. Strain out the herbs and bay leaf. The lamb will be too tender to slice perfectly; serve it warm with the sauce and fruit on top of rice, potatoes, quinoa or anything that will soak up the juices. Sprinkle with pomegranate seeds and parsley.