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from Chef Todd Aarons, Tierra Sur Restaurant at The Herzog Wine Cellars
Wine Pairings: Herzog Special Reserve Syrah, Edna Valley
Ingredients:
4 pounds boneless lamb shoulder roast*
1 tablespoon kosher salt
Spice mixture:
1 tablespoon black peppercorns
1 tablespoon allspice berries
1 tablespoon cumin seed
1 tablespoon dried mint leaves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons pure olive oil
1 large yellow onion, large dice
4 cloves garlic, roughly chopped
4-6 cups chicken or vegetable stock (enough stock to come up half the height of the roast in the pan)
1/2 cup pomegranate molasses
3 cups dried yellow skinless fava beans soaked in cold water for 2 hours
Salt to taste
Seeds of 1 pomegranate for garnish
Directions:
Preheat oven to 325
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