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Recipe Provided By
Chef Mica Talmor
Servings

4 to 6

Mrouzia

Ingredients

Marinade:

  • 1/2 cup oil blend
  • 1/3 cup ras-al-hanout
  • 1/8 cup red wine vinegar
  • 1 tablespoon salt
  • 2 teaspoons ground ginger
  • 2 teaspoons anise seed, ground
  • 3 pounds American Lamb leg, bone-in, sliced to 2 inches with bone 

Braise:

  • 1 pound yellow onion, grated
  • 2 ounces garlic clove, peeled, minced
  • 1 cup red wine or port, sweet
  • 1/2 teaspoon saffron threads (optional)
  • 2 quarts lamb broth 

Grapes:

  • 1 pound red grapes
  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper 

Squash:

  • 1-1/2 pounds butternut squash, peeled, large dice
  • 2 tablespoons Moroccan spice blend
  • 2 tablespoons oil blend
  • 2 tablespoons water
  • 1 teaspoon salt 

Almonds:

  • 4 ounces Marcona almonds, blanched
  • 2 to 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • Parsley, chopped, as needed

Directions

For the Marinade: In a bowl, combine oil, ras-al-hanout, vinegar, salt, ginger and anise; pour over lamb. Refrigerate overnight. 

For the Braise: In a Dutch oven, sear lamb; remove meat, set aside. In the same pan, sauté onion with lamb drippings; add garlic. When golden, add the red wine and saffron (if desired); cook out alcohol and add broth. Return meat to the pan; spoon liquid over lamb. Cover; braise 2 to 3 hours. Remove from oven. Turn oven to broil setting. Skim fat from top of lamb; return pot to oven to let sauce thicken and lamb brown. 

For the Grapes: In a 2-inch hotel pan, mix grapes, honey, lemon juice, oil, salt and pepper. Roast at 350°F; stir gently every 10 minutes until grapes are roasted and liquid in the pan is thick, about 30 minutes. 

For the Squash: In an ovenproof pan, mix squash with spice blend, oil, water and salt.  Roast for 15 minutes, or until tender but still holds its shape. 

For the Almonds: In a shallow pan, fry almonds with oil until golden brown. Remove from oil; add salt. 

To assemble: On a serving plate or platter, mix braised lamb and roasted grapes. Add squash, garnish with almonds and parsley.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Mrouzia
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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