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–+ servings
Total Time :4 hours 30 minutes
Servings: 6

INGREDIENTS
 

  • 2¾ pounds/1.25 kilograms crown roast of lamb
  • 4 onions, thinly sliced into half-moons
  • 1 cup dried prunes
  • 1 cup dried apricots
  • 1 cup dried cranberries
  • 1 cup dried blueberries
  • 1 cup dried figs

Sauce:

  • ¼ cup olive oil
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground turmeric
  • 1 teaspoon salt

To finish:

  • ½ cup water
  • 1 sprig rosemary

INSTRUCTIONS

  • Preheat the oven to 320°F (160°C). In a large Dutch oven or other heavy, oven-safe pot, spread the sliced onions in an even layer, then scatter the dried fruits over the top. In a small bowl, whisk together the oil, cinnamon, ginger, nutmeg, turmeric, and salt. Rub the mixture all over the lamb.
  • Set the lamb on top of the onion and fruit mixture. Pour the water into the pot, around the edges (not directly over the meat), and place the rosemary sprig on top. Cover the pot tightly—use a sheet of parchment paper under the lid to create a better seal, if needed.
  • Transfer to the oven and roast for 4 hours, until the meat is very tender and infused with the flavors of the fruit and spices. About halfway through, carefully turn the roast and baste with the juices in the pot to keep it moist and flavorful.
  • Just before serving, for a festive finishing touch, top the roast with nuts tossed in sugar and cinnamon, then lightly toasted in a dry pan or in the oven until caramelized.

RECIPE NOTES

Reheating tips

Warming tray (hot plate):

Remove the pot from the refrigerator 30 minutes before reheating. Set it directly on a warming tray, or for gentler heat, place a metal rack or layer of foil between the pot and tray. Keep the pot tightly covered to retain moisture. After about an hour, check the roast—if it looks dry, add a splash of water and stir gently.

Oven:

Preheat to 340°F (170°C). Keep the pot covered and heat for 20 to 30 minutes. If the dish appears dry, add a little water or broth before reheating.

Stovetop:

Let the pot sit at room temperature for 30 minutes before reheating. Warm gently over low to medium heat, stirring occasionally, especially if the sauce is thick. Add a splash of water, broth, or reserved sauce as needed to loosen.

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