Lamb Tagine served with Herbed Couscous
Ingredients
Serves 4
5 tbsp (75 ml) grapeseed oil, divided
2 lbs (1 kg) lamb shoulder, cut into 1-in (2.5 cm) cubes
salt and pepper, to taste
3 celery stalks, trimmed and roughly chopped
1 onion, roughly chopped
1 large carrot, trimmed, peeled and roughly chopped
5 garlic cloves, peeled
1 tbsp (15 ml) minced fresh ginger
1 x 5.5 oz (156 ml) can tomato paste
2 bay leaves
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground turmeric
¼ tsp (1 ml) ground nutmeg
1 cinnamon stick
5 cloves
¾ cup (175 ml) golden raisins
4 cups (1 L) beef stock, divided
1 pinch saffron
2 cups (500 ml) couscous
½ cup (125 ml) diced preserved lemon (about 1 to 2 whole)
½ cup (125 ml) chopped fresh parsley leaves
½ cup (125 ml) chopped mint leaves
1 tbsp (15 ml) butter
Instructions
- In a large Dutch oven over medium-high heat, heat 3 tbsp (45 ml) oil. Season lamb with salt and pepper. In 2 or 3 batches, cook lamb for about 3 minutes per side, until browned but not fully cooked. Once browned, remove each batch to a bowl.
- Place celery, onion, carrot, garlic and ginger into bowl of a food processor. Pulse on high until very finely diced. In same Dutch oven, heat remaining 2 tbsp (30 ml) oil. Add diced vegetable mixture and sauté over medium heat for 10 minutes, or until soft and translucent. Add tomato paste, bay leaves, ground spices, cinnamon stick and cloves. Cook for another 5 minutes, then add raisins, 2 cups (500 ml) beef stock and lamb. Cover with lid, decrease heat to low and cook for 1½ to 2 hours, or until lamb is tender.
- Meanwhile, in a medium pot over high heat, bring remaining 2 cups (500 ml) beef stock to a rapid boil. Add saffron and couscous and turn off heat. Cover with a lid and let sit for 5 minutes. Then use a fork to fluff the couscous. Add preserved lemon, parsley, mint and butter. Season with salt and pepper and fluff again to combine. Serve couscous with a ladle of tagine over top.
Drink Pairings
Lamb Biryani
Ingredients
Serves 4-5
2 lbs (907 g) boneless lamb shoulder, cut into 2-in (5 cm) cubes
1 cup (250 ml) full-fat plain yogurt
3 tbsp (45 ml) finely grated garlic
3 tbsp (45 ml) finely grated ginger
1 tbsp (15 ml) kosher salt, plus extra for boiling
2 tsp (10 ml) finely ground black pepper
3 tbsp (45 ml) ghee
3 large yellow onions, finely sliced
3 fresh green chilies: 2 halved; 1 thinly sliced, for garnish; divided (or to taste)
4 green cardamom pods
1 cinnamon stick
2 bay leaves
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) chili powder, or to taste
1 tsp (5 ml) garam masala
1 tsp (5 ml) tomato paste
1 cup (250 ml) chicken stock
4 cups (1 L) water
2 cups (500 ml) basmati rice
½ cup (125 ml) roughly chopped cilantro leaves and stems, divided
2 tbsp (30 ml) crushed roasted cashews
Instructions
- The night before cooking, in a large zip-top bag or covered bowl, mix together lamb, yogurt, garlic, ginger, salt and pepper, and marinate in refrigerator overnight.
- In a large Dutch oven, heat ghee over low heat and add onions. Cook, stirring often, until they are caramelized and dark brown, about 20 to 25 minutes.
- Remove half the onions and set aside. Add halved fresh chilies, cardamom, cinnamon, bay leaves, cumin, coriander, chili powder and garam masala. Mix and continue cooking until spices are fragrant, about 1 to 2 minutes.
- To the Dutch oven, add lamb and all its marinade, tomato paste and chicken stock. Increase heat to high and bring to a boil. Reduce heat to low and simmer for 30 to 40 minutes, until lamb is tender. Once tender, remove lid, increase heat to medium-high and simmer until liquid has reduced to sauce consistency, about 5 to 10 minutes.
- Meanwhile, preheat oven to 350 F (180 C).
- In a medium saucepan, heavily salt 4 cups (1 L) water and bring to a boil. Add rice, boil for 2 minutes, then drain in a fine mesh sieve.
- Add ¼ cup (60 ml) cilantro to lamb and mix until combined. Pour rice over lamb and spread rice in an even layer. Cover with foil then place Dutch oven lid on top. Transfer to oven and bake for 20 minutes. Remove from oven and let sit, covered, for 5 minutes.
- To serve, fluff rice with a fork or transfer to a platter. Garnish with remaining ¼ cup (60 ml) cilantro, remaining caramelized onions, sliced chili and cashews.
Drink Pairings
Red Wine Lamb Burgers
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil, plus extra for grilling
4 tbsp (60 ml) unsalted butter, divided
2 large red onions, thinly sliced
¼ tsp (1 ml) + 1 tsp (5 ml) kosher salt, divided
¼ cup (60 ml) + 1½ cups (375 ml) red wine, divided
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) light brown sugar
1½ lbs (750 g) ground lamb
1 tsp (5 ml) Worcestershire sauce
½ tsp (2.5 ml) freshly ground black pepper
4 kaiser buns
8 leaves butter lettuce
4 oz (125 g) Cambozola or other mild blue cheese
Instructions
- To make caramelized onions, in a small saucepan over medium heat, heat oil and 1 tbsp (15 ml) butter. Add onions and ¼ tsp (1 ml) salt and cook, stirring often, until reduced in volume and starting to brown, about 20 to 30 minutes. Increase heat to medium-high and stir in ¼ cup (60 ml) wine and granulated sugar. Cook, stirring often, until onions are a deep golden brown, about another 15 minutes. Remove from heat and set aside.
- To make lamb burgers, start by making a red wine reduction. In a small saucepan, bring remaining 1½ cups (375 ml) red wine and brown sugar to a boil over high heat, stirring occasionally. Allow mixture to reduce by half, about 20 to 30 minutes. Remove saucepan from heat and stir in remaining 3 tbsp (45 ml) butter until melted. Set aside to cool.
- Preheat grill to medium-high. Brush grill with grapeseed oil.
- In a large bowl, use your hands to mix together lamb, Worcestershire sauce, remaining 1 tsp (5 ml) salt, pepper and ¼ cup (60 ml) wine reduction until well combined. Form into 4 equal-sized patties about 6-in (15 cm) in diameter. Grill until brown and grill-marked on bottom, about 4 minutes. Flip and brush with additional wine mixture. Continue grilling until cooked through, turning and brushing occasionally with wine mixture, about another 4 to 8 minutes more. Remove from grill and set aside, then grill buns, cut-side down, until lightly browned.
- To serve, assemble burgers with lettuce, caramelized onions and Cambozola.
Drink Pairings
Grilled Lamb Chops with Mint Gremolata Butter
Ingredients
Serves 4
2 tbsp (30 ml) Dijon mustard
½ cup (125 ml) olive oil
⅓ cup (75 ml) packed fresh mint leaves, plus extra for garnish
2 sprigs fresh rosemary
4 medium garlic cloves, crushed
salt and pepper, to taste
8 lamb rib chops (rack of lamb)
4 small garlic cloves
zest of 1 medium lemon
2 tbsp (30 ml) fresh rosemary leaves
salt and pepper, to taste
⅔ cup (150 ml) butter, softened
⅔ cup (150 ml) lightly packed torn fresh mint leaves
2 tbsp (30 ml) fresh lemon juice
Instructions
- To prepare lamb, in a large baking dish, combine mustard, olive oil, mint, rosemary and garlic. Stir and muddle herbs and garlic into oil. Season generously with salt and pepper, add lamb and gently massage marinade into chops. Cover and refrigerate for 2 hours.
- Meanwhile, make Mint Gremolata Butter. On a cutting board, using a large knife, mince garlic, then add lemon zest, rosemary, salt and pepper and continue chopping until very finely minced. In a small high-sided container, combine garlic mixture, butter, mint and lemon juice. Using a hand-held blender, blend until smooth, then season to taste with salt and pepper. Transfer butter to a piece of parchment paper and roll it into a log, about 6-in (15 cm) long, twisting ends of paper tightly to make a neat, compact roll. Place in refrigerator or freezer for 2 hours.
- Preheat oven to broil. Remove chops from marinade, season with salt and pepper and place on a foil-lined baking sheet. Broil lamb on one side for 3 minutes, then flip and cook until medium-rare, about 3 more minutes. Remove from oven and allow to rest for 5 minutes.
- To serve, remove Mint Gremolata Butter from refrigerator. Divide log into two halves, reserving one half for another use (can be frozen for up to 1 month and is great on pasta, steamed potatoes and for finishing sauces and gravies). Slice remaining butter into 8 rounds. Transfer lamb chops to a serving platter and top each with a round of butter. Garnish with fresh mint and serve.
Drink Pairings
Thyme & Fennel Lamb Loin Chops with Creamy Pan Sauce
Ingredients
Serves 6
3 tbsp (45 ml) grapeseed oil, divided
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) fresh thyme leaves, divided, plus extra for garnish
¼ tsp (1 ml) black pepper
1 tsp (5 ml) crushed fennel seeds, divided
¼ tsp (1 ml) kosher salt, plus extra to taste
4 minced garlic cloves, divided
6 lamb loin chops, each at least 1-in (2.5 cm) thick
1½ cups (375 ml) dry white wine
⅓ cup (75 ml) Dijon mustard
Instructions
- In a medium bowl, whisk together 2 tbsp (30 ml) oil, lemon juice, 1 tsp (5 ml) thyme, pepper, ½ tsp (2.5 ml) fennel seeds, salt and 3 minced garlic cloves. Place lamb loin chops in shallow dish and pour marinade over. Massage marinade into lamb, making sure to coat all sides. Allow to sit at room temperature for 30 minutes.
- Heat remaining 1 tbsp (15 ml) oil in a large skillet or cast iron pan over medium-high heat. With a spoon, gently scrape any bits of thyme and garlic off lamb that may burn during cooking. Place lamb in skillet, reduce heat to medium and cook until caramelized and golden brown on bottom, about 4 minutes. Flip and cook for another 4 minutes. Internal temperature should register between 130 F to 135 F (54 C to 57 C) with an instant-read thermometer; when taking meat’s temperature, ensure thermometer is inserted into thickest part of meat and not touching any bone. Transfer lamb to a platter and allow to rest. Keep skillet over medium heat.
- Add wine to skillet and bring to a boil over medium heat. Whisk in mustard and remaining 1 tsp (5 ml) thyme, ½ tsp (2.5 ml) fennel seeds and 1 minced garlic clove. Continue to cook at a hard simmer, stirring often, until sauce has thickened enough to coat the back of a spoon, about 2 to 4 minutes. Season to taste with additional salt. Return lamb to skillet, reduce heat to medium-low and spoon sauce over lamb chops to coat and just warm through, about 1 minute.
- To serve, transfer lamb to a warm serving platter and spoon sauce over top. Garnish with more thyme leaves, if desired, and serve warm.
Drink Pairings
Orange Roast Leg of Lamb
Ingredients
Serves 8
4 lb (2 kg) bone-in leg of lamb, set out at room temperature for 1 hour
2 tsp (10 ml) fennel seeds
4 garlic cloves, divided, minced
¼ cup (60 ml) unsalted butter, room temperature
2 navel oranges
salt, to taste
2 mandarin oranges
2 cups (500 ml) packed flat-leaf parsley
2 green onions, trimmed, roughly chopped
½ cup (125 ml) whole blanched almonds
½ cup (125 ml) olive oil
Instructions
- Preheat oven to 400 F (200 C).
- Using a mortar and pestle, gently pound fennel seeds to break them up a bit. Alternatively, crush under a heavy pot or pan. Transfer to a bowl along with 3 minced garlic cloves, butter, finely grated zest of 1 orange and a good pinch of salt. Stir to combine and set aside.
- Pat lamb dry with paper towel and make a dozen or so deep cuts all over meat with point of a sharp knife. Use a teaspoon or finger to push some of butter mixture into cuts, then smear rest all over leg. Place in a roasting pan. Halve the zested orange and squeeze juice over lamb. Thickly slice half of remaining orange and mandarins, peel and all, removing seeds if necessary, and arrange on top of lamb.
- Cover roasting pan with tinfoil and roast for 45 minutes. Remove tinfoil, baste leg with any juices in bottom of roasting pan, or, if not much juice is present, use extra orange juice and continue to roast for another 45 minutes to 1 hour for medium rare. An instant-read thermometer, inserted 2-in (5 cm) into thickest part of leg should register 130 F (54 C).
- Meanwhile, make parsley sauce. In a food processor, pulse parsley, green onions, remaining garlic and almonds until finely chopped. With motor running, gradually add olive oil. Season with salt and juice from half of remaining orange, to taste. Set aside until ready to serve.
- Transfer cooked lamb to a cutting board and allow to rest for 20 to 30 minutes. Slice and serve with parsley sauce on side.
Drink Pairings
LAMB MEATBALL SLIDERS
Ingredients
Serves 10 sliders
1 lb (500 ml) ground lamb
2 tbsp (30 ml) chopped fresh mint
2 tbsp (30 ml) grated yellow onion
3 garlic cloves, minced
1 tsp (5 ml) dried oregano
1 tsp (5 ml) salt, plus extra for seasoning
½ tsp (2.5 ml) pepper
1 large egg
¾ cup (175 ml) thick Greek yogurt
1 tbsp (15 ml) red wine vinegar
1 pinch red pepper chili flakes
¼ cup (60 ml) fresh parsley, chopped
1 tbsp (15 ml) fresh oregano, chopped
1 green onion, trimmed, finely sliced
3 tbsp (45 ml) pomegranate seeds
2 tbsp (30 ml) olive oil
20 small pita rounds or slider buns
½ English cucumber, thinly sliced
1 cup (250 ml) baby arugula
Instructions
- In a large bowl, mix together lamb, mint, onion, garlic, oregano, salt, pepper and egg until well combined. Form ¼ cup (60 ml) portions of mixture into meatballs. Transfer to a plate and set aside.
- In a medium bowl, whisk together yogurt, vinegar, red pepper chili flakes, parsley, oregano and green onion until well combined. Season to taste, fold in pomegranate seeds and refrigerate until ready to use.
- In a large frying pan over medium-high heat, warm oil. Add meatballs and cook, turning often until browned all over, about 8 minutes total. Reduce heat to mediumlow and cook meatballs, again turning often, until desired doneness. About another 3 minutes for medium-well done.
- To assemble sliders, dollop a bit of yogurt sauce on 1 pita round. Top with a couple slices of cucumber and a meatball. Dollop more sauce on another pita and press a few arugula leaves into sauce. Place sauce-side down on top of meatball. Secure slider with a toothpick if needed. Assemble remaining sliders and serve.
Drink Pairings
GUINNESS LAMB STEW SERVED WITH IRISH SODA BREAD
Ingredients
Serves 4 to 6
2 lb (1 kg) boneless lamb shoulder, cut into 2-in (5 cm) chunks
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
2 tbsp (30 ml) vegetable oil
1 large onion, thinly sliced
1 garlic clove, thinly sliced
1 tbsp (15 ml) tomato paste
3 cups (750 ml) beef stock
1 x 440 ml can Guinness beer
2 sprigs thyme
2 bay leaves
4 carrots, peeled and cut into 2-in (5 cm) chunks
1 tbsp (15 ml) flour
2 tbsp (30 ml) water
2 cups (500 ml) frozen green peas
2 tbsp (30 ml) finely chopped Italian parsley
mashed potatoes, to serve
IRISH SODA BREAD:
2½ cups (625 ml) all-purpose flour
½ cup (125 ml) brown whole wheat flour
2 tsp (10 ml) salt
2 tsp (10 ml) sugar
½ tsp (2.5 ml) baking soda
¾ tsp (4 ml) baking powder
2¼ cups (560 ml) buttermilk
Instructions
- Season lamb with salt and pepper. In a heavy-bottomed pot or Dutch oven over medium-high heat, heat oil. Sear lamb in pot, on all sides, until golden brown, about 5 minutes per side. Remove lamb and set aside.
- Turn down heat to medium-low and add onion and garlic. Sweat until soft and translucent. Turn down heat to low and add tomato paste and cook until paste is lightly browned and caramelized. Add beef stock, Guinness, thyme and bay leaves. Add seared lamb and stir to combine. Simmer and cook for 2 hours.
- Remove thyme and bay leaves and discard, then add carrots.
- Mix flour and water to make a slurry. Add slurry to stew, stirring until mixed in. Cover and simmer for another 45 minutes to 1 hour, or until carrots are tender. Add peas and simmer until heated through. Garnish with parsley before serving. Serve with Irish Soda Bread and mashed potatoes, if desired.
- To make IRISH SODA BREAD: Preheat oven to 400 F (200 C) and line a medium-sized Dutch oven with parchment paper.
- In a large bowl, sift dry ingredients together. It is important to sift ingredients to incorporate baking soda properly. Add buttermilk and mix with a rubber spatula, just until thoroughly combined, do not overmix.
- Pour batter into prepared Dutch oven. Cover and bake for 30 to 40 minutes, or until a wooden skewer inserted in middle of bread comes out clean. Put bread back into oven without lid and bake for additional 5 to 8 minutes, or until top is golden brown. Remove from oven and cool to room temperature before slicing. Serves 6.
Drink Pairings
STUFFED EGGPLANT WITH LAMB SERVED WITH SAFFRON RICE
Ingredients
Serves 4 to 6
3 medium-sized Italian eggplants
1 cup (250 ml) olive oil
2 tbsp (30 ml) butter
1 large yellow onion, peeled and finely chopped
½ tsp (2 ml) each, crushed red pepper and dried oregano
3 garlic cloves, finely chopped
1 lb (500 g) ground lamb
3 to 4 ripe plum tomatoes, blanched, peeled, seeded and chopped
1 green bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
1 red bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
salt and freshly ground black pepper, to taste
½ cup (125 ml) flat-leaf parsley, finely chopped
2 tbsp (30 ml) lemon juice
1 cup (250 ml) water
2 tbsp (30 ml) tomato paste
¼ cup (50 ml) grated Parmesan
SAFFRON RICE:
2 cups (500 ml) long grain or basmati rice
1 tbsp (15 ml) butter
2 tbsp (30 ml) olive oil
1 small yellow onion, peeled and finely chopped
3 large pinches saffron threads
3¾ cups (925 ml) chicken stock
1 tsp (5 ml) salt
Instructions
- Peel eggplant lengthwise in ½-in (1.25 cm) strips “zebra-style,” leaving a ½-in (1.25 cm) strip of skin between each peel. Cut eggplant in half, lengthwise, and score the inner flat surface a few times with the tip of a paring knife
- Heat olive oil in a large deep frying pan. In batches, fry eggplant, flat-side down first, until golden and begins to soften. Turn frequently. Place eggplant on a paper towel-lined baking sheet to drain, then transfer to a single layer in a large baking dish. Cut a deep slit lengthwise in each eggplant. Set aside.
- Preheat oven to 350 F (180 C).
- Heat butter in frying pan and add onion, red pepper and oregano. Sauté until soft and fragrant, about 5 minutes. Add garlic and sauté for 2 more minutes. Add lamb and cook for 10 minutes, breaking up meat with a fork to separate. Add tomatoes and bell peppers. Season with salt and pepper and sauté until all juices have evaporated, about 5 more minutes. Mix in parsley and lemon juice. Remove from heat and allow to cool slightly.
- Stuff eggplant tightly with lamb mixture, enlarging eggplant opening with your hand. In a small bowl, mix together water and tomato paste and pour into baking dish around eggplant. Sprinkle eggplant with Parmesan. Cover and bake 30 to 40 minutes, or until tender.
- To make SAFFRON RICE: Rinse rice in cold water three to four times until water is clear. Drain and set aside.
- In a heavy saucepan, heat butter and olive oil over medium heat. Add onion and saffron and sauté until onion is translucent and mixture is fragrant. Add drained rice and stir well to absorb, about a minute. Add chicken stock and bring to a boil. Cover tightly with a lid, reduce heat to low and simmer, about 20 minutes. Do not lift lid until rice is cooked. Fluff rice with fork and serve immediately. Makes about 6 cups (1.5 L).
Drink Pairings
SAFFRON AND LEMON-MARINATED LAMB KEBABS
Ingredients
Serves 6
½ cup (125 ml) olive oil
¼ cup (60 ml) lemon juice
2 large onions, peeled and coarsely grated
2 garlic cloves, finely minced
½ tsp (2 ml) dried chili flakes
½ tsp (2 ml) saffron threads
1 tsp (5 ml) salt
½ tsp (2 ml) coarse black pepper
1½ lbs (750 g) boneless lamb, cut into 2 x ½-in (5 x 1.25 cm) pieces
6 medium tomatoes
3 lemons, halved
1 tbsp (15 ml) sumac
chopped cilantro, for garnish
SPICED YOGURT SAUCE:
1 cup (250 ml) plain full-fat yogurt
1 large garlic clove, finely minced
3 tbsp (45 ml) lime juice
½ tsp (2 ml) ground cumin
¼ tsp (1 ml) cayenne
2 tbsp (30 ml) finely chopped cilantro
salt and freshly ground pepper to taste
Instructions
- In a mixing bowl, combine olive oil, lemon juice, onions, garlic, chili flakes, saffron, salt and pepper. Place lamb pieces in a resealable plastic bag with the marinade, seal and shake to combine. Refrigerate overnight or up to 24 hours.
- Preheat a barbecue to medium-high heat. Lightly oil grate. Alternatively, turn oven to broil, lightly oil a baking rack and place on a rimmed baking sheet.
- Thread marinated lamb on thin, metal skewers or presoaked wooden skewers. Thread tomatoes and lemons on separate skewers. Brush lamb, tomato skewers and the cut part of lemon halves with marinade. Grill kebabs until lamb is cooked to desired doneness and tomatoes and lemons are hot and grill marked, about 5 minutes on each side. If broiling, place oven rack about 3-in (8 cm) from heat and broil to desired doneness. Sprinkle lamb kebabs with sumac and chopped cilantro. Serve with Spiced Yogurt Sauce (recipe follows) and grilled tomatoes and lemons on the side.
- To make SPICED YOGURT SAUCE: Combine all ingredients in a mixing bowl. Cover and chill at least 1 hour before serving.