Wine Road Recipes

Ingredients

• 3 1/2 pounds boneless lamb shoulder, tied and sliced into 2-inch-thick slabs
• 1 tablespoon sea salt from a salt grinder
• 4 teaspoons whole peppercorn blend, very coarsely ground with a mortar and pestle
• 6 ounces bacon slices, cut into 1/2-inch pieces
• 1/2 cup Zinfandel
• 1/2 cup chicken stock
• Pomegranate molasses as needed