From: Chef Jason Wilson, Crush, Seattle. Yield: 6 servings. 6 lb. fresh lamb cops, frenched and cleaned 3 Tbsp. extra virgin olive oil 2 cloves garlic 1 sprig rosemary, chopped fine 3 Tbsp. kosher salt 1 tsp. black pepper 1/4 cup Rioja wine 2 bay leaves 1/4 cup rough chopped dried figs 1/4 cup rough chopped dried pears 1/4 cup rough chopped dried cranberries 1/4 cup rough chopped dates 1/4 cup pistachios 2 cups Rioja wine 3 tbsp. honey 1 tsp. cumin seed 1 tsp. fennel seed Zest of 1 orange ...

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