Summer Tagine of Lamb, zucchini, bell peppers, and mint

Summer tagines using seasonal vegetables are often quite light and colorful. Other vegetables that might be added to this tagine include eggplant, and peas. Serve with wedges of lemon to squeeze over it, or with finely shredded preserved lemon sprinkled over the top.
2 tablespoons olive oil
1 onion, roughly chopped
4 garlic cloves, roughly chopped
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon dried mint
a 1-inch piece of fresh ginger, peeled and finely chopped or grated
1 ½ lb lean lamb, cut into bite-size pieces
sea salt and freshly ground black pepper
2 small zucchini, sliced thickly on the diagonal
1 red or green bell pepper, seeded and cut into thick strips
4 tomatoes, peeled, seeded, and cut into chunks
a small bunch fresh flat leaf parsley, roughly chopped
a small bunch fresh mint leaves, roughly chopped
1 lemon, cut into quarters, to serve
Heat the olive oil in a tagine or heavy-based casserole dish. Sir in the onion, garlic, cumin and coriander seeds, dried mint, and ginger. Once the onions begin to soften, toss in the meat and pour in enough water to just cover. Bring to a boil, reduce the heat; cover with a lid, and cook gently for about 1 1/2 hours.
Season the cooking juices with salt and pepper. Add the zucchini, bell pepper, and tomatoes, tucking them around the meat (add a little more water if necessary). Cover with a lid again and cook for about 15 minutes, until the zucchini and bell pepper are cooked but retain a bite.
Toss in some of the chopped parsley and fresh mint, sprinkle the rest on top, and serve immediately with lemon wedges to squeeze over the dish.
SERVES 4-6
--from Tagine, by Ghillie Basan

 
Chop Marinade

1/4 cup lemon juice

1/4 cup soy sauce

1/4 cup honey

1 tsp grated gingerroot

1 clove garlic finely chopped

Place chops in zip lock bag with marinade.  Broil or gill lamb chops over medium heat to desired doneness.  

 

ALL AMERICAN LAMB BURGERS

1-1/2# ground lamb

 4 tsp Worcestershire sauce

1 Tbls balsamic vinegar

1-1/2 tsp garlic salt

1 tsp pepper

1 tsp dried thyme leaves, crushed

Mix all together and refrigerate for at least 1 hour.  Grill 4 - 5 minutes per side

 

 

HARVEST LAMB

RIBLETS with Figs

2 pounds lamb riblets

4 Tbls oil

1 large onion – chopped

1 Tbls flour

1 ¼ cup dry white wine

1 pound whole figs

Salt & pepper

Cut riblets in to 2” pieces and brown in oil

Add onion and cook until caramelized

Sprinkle flour over top and blend well

Add wine, slowly, and mix to thicken. 

Reduce heat

Place figs in with the meat

Cover and simmer one hour

LAMB SHANKS

Lamb shanks

Italian seasoning

Season salt

Garlic powder

Cayenne pepper  (optional)

Chicken bullion for broth

Sprinkle each side of shank with above seasonings.  Heat heavy pan, and add oil to lightly coat.  Place each shank in the heated pan and sear, browning on each side well.  Once browned, add water to simmer, adding more water as needed.

Cover and simmer until meat starts to fall from bone – separate and remove bones from pan.

Add bullion or chicken stock, and salt and pepper to taste.

Place meat on rice, and pour juice over top

LAMB MARINADE

1 (4 to 5 pound) leg or shoulder

1  cup Dijon style mustard

½ cup oil

2 Tbls red wine

2 clove garlic – crushed

1 tsp dried rosemary

1 tsp dried basil

½ tsp dried oregano

½ tsp dried thyme

¼ tsp pepper

Combine in shallow bowl or a zip lock bag, blending well.  Place meat in container, cover  and refrigerate  4 – 8 hours (or overnight). 

Great cooked on the grill or in the oven @ 325 degrees (approx 35 minutes per pound) at an internal temp of 150 for medium.

Note:     I am generous with fresh herbs and garlic. 

Italian seasoning works pretty good for a simple measurement

From:  Lamb Country Cooking by Jill Stanford Warren