Tag Archives: lamb

Lamb Tagine with Apricot and Prunes

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lamb-tagine

This sweet and savory tagine pairs wonderfully with dried fruit and nuts such as apricots, prunes, and walnuts. Dried fruit is frequently used in Moroccan cooking; look for fruit that is still somewhat moist and not too dry. Serves 4 to 6.

lamb-tagine

 

Ingredients:

– 3 tablespoons olive oil

– 3 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch cubes

– 1 large yellow onion, chopped

– 1 teaspoon cinnamon

– 2 teaspoon freshly grated ginger

– 1 teaspoon turmeric

– 1 teaspoon cumin

– 1/2 bunch cilantro, chopped

– 1 teaspoon salt

– 1/2 teaspoon pepper

– 1 1/2 cups low-sodium beef broth

– 3 tablespoons honey

– 1 cup dried apricots

– 1 cup dried, pitted prunes

– 1 tablespoon sesame seeds, for garnish

– 1/2 cup walnuts halves, for garnish

 

Directions:

1. In a cooking tagine or Dutch oven, heat the olive oil and brown the lamb on all sides. Remove the lamb to a platter.

2. Sauté the onion for about 5 minutes, until they begin to soften. Return the meat to the pan and add the cinnamon, ginger, turmeric, cumin, cilantro, salt, and pepper. Continue cooking for about two minutes.

3. Add the beef broth. Lower the heat, cover, and simmer for one hour 15 minutes.

4. Stir in the honey, apricots, and prunes, and cook for a further 15 minutes.

5. Remove the lamb and fruit from the tagine and place on a serving tagine or platter. Spoon the sauce over the meat and fruit.

6. Garnish with the walnut halves and sesame seeds.

Happy Cooking!

© 2018 by Ruth Barnes, all rights reserved

 

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Wine Roasted Leg of Lamb

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lamb

Wine roasted leg of lamb is a perfect main course for spring time and special enough to serve on holidays. It pairs well with many different vegetables. This traditional version is served with mint jelly accompanied with potatoes and roasted fennel.

Serves 6-8

lamb

Ingredients:

–  one 5-pound boneless leg of lamb

–  2 pounds each petite red and white potatoes

–  2 fennel bulbs, stems trimmed and cut into quarters

–  5 cloves garlic, chopped

–  1 tablespoon fresh rosemary leaves, chopped

–  1 teaspoon fennel seeds

–  1 teaspoon fresh thyme, chopped

–   1 16 ounce bag frozen pearl onions

–  1 teaspoon cumin

–  1 cup dry red wine

–  ¼ cup olive oil

–  salt and pepper to taste

Directions:

1.  Preheat oven to 400 degrees.

2. In a medium mixing bowl, combine garlic, cumin, rosemary, thyme, fennel seed, and olive oil and mix well. Set aside.

3.  Sprinkle salt and pepper onto lamb leg. Rub herb mixture all over lamb leg, but save ¼ cup for drizzling over vegetables.

4.  Place lamb leg in center of a roasting pan.

5.  Rinse potatoes and fennel and place around the lamb leg.

6.  Drizzle remaining herb mixture over vegetables.

7.  Gently pour the wine over the lamb and vegetables.

8.  Place into oven onto center rack of oven and roast for 15 minutes, then lower heat to 350 degrees and continue to roast approximately 2 hours or until center of lamb leg is 140-145 degrees (for medium) and lamb is golden brown.

9. Remove lamb from the pan and transfer to a cutting board. Tent with aluminum foil and let stand for 15-20 minutes.

10.  Slice the lamb and serve with the vegetables and mint jelly.

lamb1

 

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Irish Lamb Stew

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stew2

This Irish comfort stew celebrates the essence of Ireland’s cuisine with tender lamb, succulent vegetables, and fresh herbs. One of the oldest Irish dishes, it dates back to at least 1800, maybe  further. Originally it was made with goat, then later mutton, and now lamb is preferred. Purists still believe it’s only real Irish stew if you use mutton! If you prefer a stronger more gamey flavor, try it with mutton and let me know what you think.

And whatever you do, don’t forget the Guiness! It’s not only the perfect drink for this dish, but it adds something special to the stew. As the alcohol cooks away, it leaves behind a subtle malt flavor creating  extraordinary depth. What a lovely way to celebrate St. Patrick’s Day.  

stew1

 

 

 

Serves 6-8

Ingredients:

–  5 pound boneless lamb shoulder cut into 2 inch cubes

–  2 large yellow onions, chopped (or Vidalia)

–  3 stalks of celery, chopped

–   4 cloves garlic, minced

–  4 carrots cut into into rings

–  3 large potatoes cut into 1 inch cubes

–  3 sprigs fresh thyme, finely chopped

–   ½ bunch fresh parsley, chopped

–   2 tablespoons all purpose flour

–  2 tablespoons tomato paste

–  3 cups beef stock

–  2 cups water

–   2 bay leaves

–  1 bottle Guinness Stout beer

–  4 tablespoons olive oil

–  salt and pepper to taste

 

Directions:

1.  Preheat oven to 350 degrees.

2.  Season lamb with salt and pepper.

3.  In large dutch oven, heat olive oil on medium high and brown the lamb in batches on all sides and until golden brown. Remove from dutch oven and set aside.

4.  Add onion and garlic to the dutch oven and saute until onion is soft. (add additional olive oil if needed).

5.  Add tomato paste, flour, thyme, salt and pepper. Mix well, then add beer. Cook for few minutes until thickened.

6.   Scrape up bits from bottom of dutch oven using wooden spoon.

7.  Add lamb back to the dutch oven. Add carrots, potatoes, celery, bay leaves, beef broth, and water.

8.  Place in oven, cover, and bake for between 2 and 2 and ½ hours until lamb is tender.

9.  Remove bay leaves and serve with soda bread.

 

stew3

 

Happy St. Patrick’s Day and may the luck of the Irish be with you!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Lentil Soup with Lamb

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Lentil Soup with Lamb

Lentil Soup with Lamb

Harira

This traditional soup is served throughout the country and opens the Moroccan dinner feast.
Its base of lentils is layered with the flavors of lamb and herbs and is finished with fresh lemon juice.

 

Lentil Soup with Lamb

 

Lentil Soup with Lamb

 

Serves 6 to 8

Ingredients:

o   3 tablespoons olive oil

o   1 ½ pounds boneless leg of lamb or beef chuck steak, cut into 1-inch cubes

o   1 medium onion, chopped

o   3 cloves garlic, chopped

o   3 stalks celery, finely chopped

o   ½ bunch cilantro, chopped

o   ½ bunch parsley, chopped

o   5 fresh tomatoes, peeled and chopped

o   1 tablespoon ground cumin

o   1 teaspoon turmeric

o   1 tablespoon sweet paprika

o   2 cups lentils, washed and drained

o   1 teaspoon salt

o   ½ teaspoon pepper

o   8 cups water

o   3 tablespoons tomato paste

o   2 tablespoons flour

o   1 tablespoon cold water

o   ½ (15-ounce) can of chickpeas, washed and drained

o   2 lemons, cut into quarters

 

Directions:

1.       In a Dutch oven or cast iron pot, heat the olive oil on medium heat and brown the meat on all sides. Remove with a slotted spoon.

2.       Add the onion, garlic, and celery to the pot, stir, and sauté until the vegetables are soft.

3.       Return the meat and any juices to the sautéed vegetables and then add cilantro, parsley, tomatoes, cumin, turmeric, paprika, lentils, salt, and pepper. Mix well and add the water and the tomato paste.

4.       Bring to a boil, reduce the heat, and simmer for 1 ¼ hours.

5.       Dissolve the flour in the tablespoon of cold water and stir into the soup. Add the chickpeas and cook for another 15 minutes.

6.       To serve, squeeze one lemon quarter into each bowl of soup.

 

 

Happy cooking!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

 

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Roasted Leg of Lamb with Quince

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L’hem ul Sfurzel

Lamb is cooked in many ways in Moroccan cuisine. Roasted leg of lamb was one of the dishes that our family enjoyed almost each week. The garnish of spiced quinces adds a splash of color and a sweet aroma to the dish. Growing up, I always enjoyed the basket of quinces that our neighbor would give us each winter.

Roasted Leg of Lamb with Quince

 

Serves 4 to 6

Ingredients

o   One whole leg of lamb (approximately 5 pounds)

o   4 ounces (1 stick) of unsalted butter, at room temperature, plus 4 teaspoons unsalted butter

o   1 teaspoon ground coriander

o   1 teaspoon ground cumin

o   1 tablespoon sweet paprika

o   1 teaspoon salt

o   ½ teaspoon pepper

o   3 cloves garlic, chopped

o   ½ cup low-sodium beef stock

o   4 large quinces

o   4 tablespoons olive oil

o   1 teaspoon ground cinnamon

o   1 teaspoon allspice

o   Juice of 1 small lemon

o   ¼ cup dark honey

 

Directions

1.       Preheat the oven to 425 degrees.

2.       Mash the 4 ounces of butter, coriander, cumin, paprika, salt, pepper, and garlic into a paste.

3.       Rub the paste all over the lamb.

4.       Place the lamb in the roasting pan. Pour the beef stock into the bottom of the pan.

5.       Roast the lamb for 30 minutes, reduce the heat to 350degrees, and cook for an additional 2 hours, basting every 30 minutes with juices from the pan

6.       Cut the quinces into halves and gently remove the cores. Cut each half into four pieces.

7.       In a large frying pan, melt the remaining 4 teaspoons of butter and add the olive oil.

8.       Add the quinces. Coat them with cinnamon, allspice, lemon, and honey. Simmer on low heat for 25 minutes or until the quinces are soft and the sauce has thickened.

9.       Remove the lamb and let it rest. Cut into slices and layer on a serving platter. Arrange the quinces around the lamb.

 

 

Happy cooking!
The Petite Gourmande
© 2016 by Ruth Barnes, all rights reserved
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Artichoke Hearts Stuffed with Lamb

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artichokes

Artichokes are in season! And their are so many different ways you can enjoy them. Boil them, grill them, stuff them. The hearts in this recipe are stuffed with ground lamb and spices and then simmered in an aromatic broth. Serves 4 to 6

 

artichokesIngredients:

– 1 14-ounce bag artichoke hearts, defrosted (12 bottoms)

– Juice of 1/2 lemon

The stuffing

– 2 tablespoons olive oil

– 1 medium onion chopped

– 4 cloves garlic, finely chopped

– 1 pound ground lamb

– 1/2 bunch parsley, chopped

– 1 teaspoon allspice

– 1 teaspoon ground cumin

– 1 teaspoon sweet paprika

– 1/2 teaspoon turmeric

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

The sauce

– 3 cups low sodium beef stock

– 1 small onion, chopped

– 2 carrots, diced

– 1/2 teaspoon turmeric

– 1/2 teaspoon sweet paprika

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

 

Directions:

1. Prepare the artichokes: Put the artichokes into a large bowl and squeeze lemon on them. (This prevents the flesh discoloring).

2. Prepare the stuffing: In a Dutch oven or saucepan, heat the olive oil and sauté the onion and garlic for 5 minutes until tender.

3. In a bowl, combine the lamb with the onion mixture, parsley, allspice, cumin, paprika, turmeric, salt and pepper. Mix well.

4. Working with one artichoke at a time, pat gently to dry.

5. With an ice cream scoop, stuff each artichoke with two scoops of the meat mixture.

6. Prepare the sauce: To the Dutch oven, add the beef stock, onion, carrots, turmeric, paprika, salt and pepper. Bring to a boil and then reduce the heat to low. Gently place the stuffed artichokes in the sauce, cover and simmer for 1 1/2 hours or until they are tender.

7. Place the artichokes on a serving platter and surround with the sauce.

 

artichoke1

Enjoy!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

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Moroccan Leg of Lamb

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Moroccan Leg of Lamb is a Festive Holiday Dinner

This is a favorite dish of my family. It is a centerpiece of festive holiday gathering and entertaining, cooked with figs and garnished with a wonderful, colorful array of vegetables.

Moroccan Leg of Lamb

Ingredients

1 leg of lamb, about six pounds

1 bag baby pearl onions

2 small bags mixed color baby potatoes

½ pound dried black mission figs

3 cinnamon sticks

2 TB fresh rosemary, chopped

6 cloves garlic, divided (2 are chopped)

2 TB olive oil

2 cups beef stock

1 tsp cumin

1 tsp kosher salt

½ tsp ground black pepper

mint jelly, for serving

Directions

1. Preheat oven to 450°.

2. In small mixing bowl, combine olive oil, rosemary, cumin, the chopped garlic (two cloves), salt and pepper. Mix well.

3. Rub half of the mixture over lamb leg. Reserve remainder for the vegetables.

4. Place lamb leg in roasting pan and roast for 15 minutes at 450°, then reduce heat to 325° and continue to roast for 2-2.5 hours. Internal temperature should read 125° to 130° for medium rare. If you prefer medium, cook until temperature is 140°.

5. After lamb has been roasting one hour, place the carrots, figs, baby potatoes, pearl onions, and cinnamon sticks in a second roasting pan and coat with reserved seasoning mixture. Add beef stock to pan.

6. Roast vegetables until tender, about 40-45 minutes.

7. Remove lamb from over and let rest for 15 minutes.

8. Place roasted vegetables on serving platter and lamb on top. Serve with mint jelly. Enjoy!

Moroccan Leg of Lamb is a Festive Holiday Dinner

Happy Holidays!

The Petite Gourmande

© 2015 by Ruth Barnes, all rights reserved

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