Lamb with Chickpeas, Raisins and Couscous

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.


(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. Continue reading

Oven Roasted Lamb with fingerling potatoes


(serves 6 to 8 people)  Sp  Gf

  • 3 pounds lamb shoulder
  • 4 cloves of garlic, thinly sliced
  • 1/2 cup Evoo
  • a few sprigs of rosemary
  • Salt
  • Pepper

For the fingerling potatoes:

  • 2 lb. fingerling potatoes
  • a few sprigs of rosemary
  • 1 clove of garlic, thinly sliced
  • 3 Tbsp. Evoo
  • Salt
  • Pepper

Warm up the oven at 400 F.
Trim any excess fat form the lamb. In a large bowl, mix 2 quarts of water and 1 cup of Continue reading