Saturday, March 20, 2010
Lamb on CBC - A yummy repost for a yummy repast
I had the pleasure this morning of presenting this tender Moroccan lamb recipe on CBC Weekend morning with Kerän Sanders. Give this a try for your Easter dinner for a change. It can be prepared in advance and heated up for a stress-free dinner.
Moroccan Lamb with Prunes
1 leg of lamb, boned out (shortens cooking time)(Fresh Manitoba Lamb at DeLuca' at 950 Portage Ave.)
1/2 cup butter
1/4 cup olive oil
a good pinch of saffron*
Salt, to taste
2 tbs ras el hanout*
1 tsp ground cinnamon
1 large onion, grated
1 bunch green coriander, tied together (optional)
1 lb pitted prunes
2 cups finely sliced onion
1/2 cup honey
4 tart apples
1-2 tbs toasted sesame seeds
Trim meat of excess fat. Cut meat into chunks or leave whole. Melt butter and mix with the oil, saffron, salt, ras el hanout, cinnamon, grated onion and coriander. Dip each chunk of meat into the mixture or coat meat entirely and place in a medium heated casserole dish. Turn meat being careful not to burn the meat but allowing the aromas of the spices to be released. Add water to almost cover the meat. Bring to a boil, then lower the heat, cover and simmer gently for 1 hour. If the bone is in, roast in the oven at 350º until coming off of the bone.
After the meat has cooked for 1 hour, add the sliced onion to the casserole and cook 30 minutes longer.
Add prunes and stir in 1/4 tsp cinnamon and 1/2 of the honey. Simmer, uncovered until the prunes swell and the sauce has reduced.
Quarter and core the apples. Sauté in a skillet, flesh side down with a tbs of butter until soft and glazed.
To serve, arrange the lamb on the serving dish, pour the onion-prune sauce over, decorate with the apples and sprinkle with the sesame seeds.
Serve at once.
* Products available at Halal Meats and Specialty Foods at 206 Maryland, Dino’s Grocery Mart at 460 Notre Dame and DeLuca’s Specialty Foods at 950 Portage Ave.