1/2 cup whole green cardamom pods
1 (750 ml) bottle dry red wine
1 (750 ml) bottle dry white wine
1/2 cup honey, divided
1/2 cup whole espresso beans
15 garlic cloves
10 small sardines packed in oil, drained (from 3.75 ounce can)
8 fresh thyme sprigs
1 lemon peel, removed in strips with vegetable peeler
7 lbs lamb shoulder, boned, rolled, tied
5 tablespoons all-purpose flour, divided
1/4 cup 1/2 stick butter
1 teaspoon chopped fresh thyme
1. Stir cardamom in large saucepan over medium-high heat until golden, about 4 minutes. Add all wine, 1/4 cup honey, and next 5 ingredients; bring to boil. Boil 10 minutes. Cool marinade.
2. Place lamb and marinade in reseal-able plastic bag. Chill overnight.
3. Preheat oven to 350°F Remove lamb from marinade, reserving marinade with spices. Pat lamb dry; sprinkle with 3 tablespoons flour, salt, and pepper. Melt butter in heavy large pot over medium-high heat. Add lamb; brown well, about 8 minutes. Pour marinade with spices over lamb and bring to boil. Cover pot; bake lamb until tender, turning occasionally, about 2 hours 15 minutes. Transfer lamb to platter; cut off string.
4. Strain lamb cooking liquid into large bowl; spoon off fat, reserving 2 tablespoons fat in small bowl. Mix 2 tablespoons flour into reserved fat. Return cooking liquid to pot and bring to boil. Mix in 1/4 cup honey. Whisk in flour mixture. Boil 5 minutes. Mix in chopped thyme. Season with salt and pepper. Slice lamb; serve with sauce.
Braised Lamb With Red Wine, Coffee, and Cardamom