Recipes: 11.30.17

Seasons by the Sea: Lamb on a Winter’s Day

Stephanie’s Lamb Tagine

This recipe is from my friend Stephanie Reiner. It is excellent but does require a pressure cooker, so if you have one, have at it. I use the six-quart Instant Pot. 

Serves four to five.

3 lbs. lamb shoulder cut into stew chunks, some fat trimmed, bones left in

1 Tbsp. butter 

1 Tbsp. plus 2 Tbsp. olive oil

2 onions, coarsely sliced

1 parsnip, cut into small discs

1 carrot, cut into small discs

2 cloves garlic, minced

1 tsp. black pepper

1 tsp. salt 

1 tsp. cinnamon

1 tsp. coriander

1 tsp. cumin

1/2 tsp. red pepper flakes

1/2 tsp. turmeric

1/4 cup red wine vinegar

1 can chickpeas (20 oz.)

1 cup vegetable stock

1/2 cup prunes and a few apricots

Bay leaf

Cinnamon stick

Lemon juice chopped parsley, and sesame seeds for garnish at end


Mix cinnamon, coriander, cumin, pepper flakes, salt and pepper, garlic, and two tablespoons olive oil. Make into a paste and coat meat pieces. Set aside.

Cut prunes and apricots in half, cover with boiling water to rehydrate, and set aside.

Press “saute” button on pressure cooker to preheat. When it says “hot” add the one tablespoon butter and one tablespoon olive oil and onions and saute for a minute. Then add carrots and parsnips and cook a few minutes more. 

Take vegetables out of cooker and add meat. Brown on all sides, about 10 minutes. Deglaze with vinegar and stock. Add meat and vegetables back to the cooker along with bay leaf, cinnamon stick, and drained chickpeas. 

Close and lock lid, press manual, and then use + button to choose 35 minutes pressure cooking time.

When time is up, open the cooker using natural pressure release. Add soaked prunes and apricots and reduce liquid by pressing “saute.” Simmer about five minutes more. 

Fish out bay leaf and cinnamon stick.

Stir in two tablespoons lemon juice and approximately half a cup of chopped parsley. Sprinkle with sesame seeds if desired and serve over couscous.


Spicy Carrot Slaw

This is a variation of a spicy Moroccan carrot salad I found in Paula Wolfert’s “Couscous and Other Good Food From Morocco.”

Serves four to six. 

1 lb. carrots, peeled and shredded

3 garlic cloves, crushed

1/2 cup chopped cilantro

1/2 tsp. salt

1/2 tsp. paprika

1 tsp. cumin

2 Tbsp. olive oil

3 Tbsp. wine vinegar


Combine all ingredients. Taste for seasoning, and let sit a few hours for flavors to blend. Serve chilled or room temperature with lamb tagine and couscous.


Ambassade d’Auvergne’s Seven-Hour Leg of Lamb

This recipe is from Patricia Wells’s “Bistro Cookbook.” I serve it with a potato gratin, Provencal-style roasted tomatoes, and a green salad. I also cut the recipe in half. Who has room for a seven-pound leg of lamb?

Serves six to eight. 

3 medium onions, peeled and quartered

3 carrots, peeled and sliced into thick slices

8 cloves garlic, peeled

3 bay leaves

A few big sprigs of fresh thyme or 1 tsp. dried

1 leg of lamb, bone in, 3-4 lbs.

Salt and pepper

1 bottle dry white wine

21/2 lbs. boiling potatoes, peeled and quartered

3 tomatoes, peeled, seeded, and chopped


Preheat oven to 425. 

Layer onions, carrots, garlic, bay leaves, and thyme in big Dutch oven or casserole with a lid. Place lamb on top and roast, uncovered, for 30 minutes. Remove from oven and season well with salt and pepper. Return to oven and roast another 30 minutes.

Remove from oven, leave oven on. On top of stove, pour wine over the lamb, bring to boil. Return to oven, covered with lid, and roast until lamb is tender, falling off the bone. Check lamb occasionally, after wine has been added, it should take an additional four to five hours. If liquid evaporates too quickly, reduce temperature. 

One hour before serving, bury the potatoes and tomatoes in the liquid. Cover and roast until potatoes are cooked through, about one hour more. The lamb should be very moist and tender, or as the French say, you should be able to eat it with a spoon.