Share
Recipe Provided By
Chef Mica TalmorServings
4 to 6
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
