Busters Recipes

Swedish Braised Lamb with Red Wine, Coffee, and Cardamom
  
  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 coffee beans
15 garlic cloves
10 small sardines packed in oil, drained, from 3.75 ounce can
8 fresh thyme sprigs
peel from 1 lemon, removed in strips with vegetable peeler
1 7 pound lamb shoulder, boned, rolled, tied 5 tablespoons all purpose flour, divided 1/4 cup, 1/2 stick butter
1 teaspoon chopped fresh thyme
  
  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.
Place lamb and marinade in resealable plastic bag. Chill overnight.
Preheat oven to 350 degrees. 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 stirng.
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.
Makes 6 servings.