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Ingredients

• 1 cup  pitted kalamata olives
• 3/4 cup  dried sour cherries
• 2 bottles  Syrah, or other dry red wine
• 1 tablespoon  extra-virgin olive oil
• 5 slices  of applewood-smoked bacon, cut into 1-inch pieces
• 1 5-pound  boneless lamb shoulder roast, tied
•   Salt and freshly ground pepper
• 1 cup  beef stock, preferably homemade
• 8   garlic cloves, smashed and peeled
• 8 sprigs  thyme
• 2   carrots, thinly sliced
• 2   medium onions, coarsely chopped
• 2   bay leaves
• 1 teaspoon  black peppercorns
• 4   Belgian endives, halved lengthwise
• 2 tablespoons  sugar
• 1 1/2 tablespoons  fresh lemon juice
• 4 tablespoons  unsalted butter, 3 softened
• 1/4 cup  all-purpose flour

Description

Rajat Parr Braises Succulent Lamb Shoulder In Syrah, Then Adds Kalamata Olives And Dried Sour Cherries That He's Soaked In Red Wine. The Unusual Combination Makes The Sauce Deliciously Sweet And Savory.

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