It’s time to think about the Easter menu. In my family, it has always been a tradition to cook lamb for the Easter lunch and I’m keeping this custom alive, although I’ve abandoned my mother’s recipe for more creative ones. Last year, I found inspiration for my Easter lamb in a recipe by Bobby Flay for the Food Network. I made some variations, though, because it seemed too spicy and too garlicky for my taste. I was very satisfied with the result and my guests loved the Mediterranean flavors of this dish.
You can find the original Bobby Flay’s recipe online Bobby Flay’s Lamb Tagine
For a simpler lamb recipe, try my mother’s traditional Oven Roasted Lamb.
Ingredients:
(serves 8 people) Sp
- 3 pounds lamb shoulder, cut into 2-inch pieces
- 3 cloves of garlic, coarsely chopped
- 1 Tbsp. honey
- 1/2 cup Evoo
- Pinch of saffron threads
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 cinnamon stick
- Salt and pepper
- 2 large potatoes, peeled and cut into chunks
- 6 carrots, peeled and cut into chunks
- 2 yellow onions, peeled and cut into wedges
- 1 1/2 cups vegetable stock
- 2 cups cooked chickpeas
- 1/2 cup golden raisins
- 2 cups of dry couscous.
Cut the lamb and trim any excess fat. In a large bowl, mix 2 quarts of water and 1 cup of white vinegar. Soak the lamb for 30 minutes in this bath. Drain the meat and pat it dry with paper towels.In a large bowl, mix together the garlic, honey, ¼ cup Evoo, saffron, paprika, and cumin. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight.
Soak 1 cup of dried chickpeas in abundant water overnight.
Remove the marinated meat from the refrigerator 30 minutes before cooking.
In a big stew pot, warm up the remaining ¼ cup of Evoo, peel the onions, cut each one in eight wedges and sauté for a few minutes. Add the meat and brown it, together with the onions. Sprinkle with salt and pepper, add the marinade and 1 cup of vegetable stock. Cook for 30 minutes, and then add the potatoes, carrots, cinnamon and stir in the remaining ½ cup of stock. Cook for 30 minutes.
Meanwhile, cook the chickpeas in water for 30 minutes and soak the raisins in warm water.
Add the chickpeas and drained raisins to the pot and cook for 30 more minutes, uncovered for the last 10 minutes.
During these last ten minutes, cook the couscous according to the package directions.
Serve the lamb stew together with the couscous.