Thursday, March 24, 2011
Moroccan Slow-Cooked Lamb ~ I Can't Wait to Make it Again!
(I will preface this post with the fact that I believe the lamb was suppose to be trimmed off the bone. I cooked it as seen in these photos. Everything about this dish was wonderful...I just wished for MORE MEAT...exactly what the attached recipe intended! If you like these flavors...YOU MUST give this Moroccan Slow-Cooked Lamb a try!)
I've been craving lamb - but NOT its hefty price tag! So when I came across choice lamb stew meat, behind the butcher's counter the other day (at $2.29 a pound) I thought why not give it a shot?!
I returned home and scoured the web for recipes!
In general I love my lamb BOLD...usually in "chop form" and grilled on a charcoal grill.
Any kind of recipe that "strayed" away from my norm ...HAD to be full of flavor!
They call this lamb dish "slow-cooked" ...but it's not like it takes all day.
It's a one pot meal with just a few simple steps, whose total cooking time is under two hours...
...most of which you're sitting back...reveling in its aroma!
The recipe for this Moroccan Slow-Cooked Lamb can be found here on epicurious.com
The lamb's 4 fork rating...multiple stellar reviews...and fact that it's even better when prepared a day in advance... initially drew me to the dish....
The enjoying of the lamb with my husband...served atop couscous with pita bread and an Oregon Pinot Noir...elevated the recipe to the status of, "must have family favorites!"
Note: I substituted the dried apricots with one cup regular raisins (as they were all I had on hand). Other than that, I followed the recipe to a tee (aside from previously mentioned up top!) Seriously out of this world!