Moroccan Lamb

With Prunes, Almonds & Apricots

(Recipe by Wolfgang Puck)

Ingredients Directions
  • 1 lamb shoulder
  • 2 teaspoons ground cumin
  • pepper, freshly ground
  • ½ teaspoon fresh thyme, chopped
  • salt
  • 4 Tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 2 cloves garlic, sliced
  • 1 teaspoon fresh rosemary, chopped
  • 1 cup dry red wine
  • 2 cups lamb, chicken or veal stock
  • 6 ounces tomatoes, chopped
  • 5½ ounces blanched almonds, toasted
  • 4 ounces pitted prunes
  • 4 ounces dried apricots

Preheat oven to 450°. Lay lamb skin-side down and sprinkle with 1 teaspoon each cumin and pepper, and ½ teaspoon thyme. Roll and tie well with butcher's string. Season the outside lightly with salt and pepper. Heat 2 tablespoons oil in a flame-proof, oven-proof casserole pan. Brown the lamb on all sides then pour off the oil. Add remaining 2 tablespoons oil to the casserole, stir in onion, carrot, celery and garlic and, over medium-high heat cook until the onion has colored slightly, 4 to 5 minutes.

Sprinkle with the remaining 1 teaspoon of cumin and the rosemary, deglaze the pan with the red wine and bring to a boil. Pour in stock, add tomatoes, season with ½ teaspoon each salt and pepper, cover and transfer to the oven. Braise until almost tender, about 1 hour.

Remove the meat and keep warm. With a slotted spoon, separate the vegetables from the sauce and puree in a blender. Return puree to the sauce and reduce until it thickens slightly. Strain into a clean casserole pan and season with salt and pepper to taste.

Place the meat in the sauce, surround with the almonds, prunes and apricots and return to the oven for 15 minutes longer, until the lamb is very tender and the dried fruit is soft. If the sauce thickens too much, add a little more stock. Cut lamb in thin slices and serve with sauce, fruits and nuts.

Tip: It is easier to slice the meat thinly if is refrigerated overnight and sliced when cold and firm.

Serves: 6

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 03-Dec-2001 17:14:18 EST