Tender, flavorful lamb that will melt in your mouth
Clean and trim the spring onions. Peel and halve the potatoes. Rinse and mince the cilantro.
In a medium bowl, mixed together the minced cilantro, the O&CO. Artichoke and Apricot Recipe, and 4 tablespoons of olive oil.
On the stove, heat the remaining olive oil in a large terracotta tagine or large heavy bottomed pan. Sear the lamb on all sides until lightly browned. Add the spring onions, ras el hanout, and lemon zest to the pan and continue to sauté while stirring for a few more minutes.
Add the potatoes. Lower the heat, add the water and season with O&CO. Fleur de Sel and freshly ground black pepper. Cover and simmer over low heat for 1 ½ hours
Once the lamb is tender and the potatoes have been cooked through, but are still firm, gently stir in the artichoke and cilantro mixture. Adjust seasonings to taste. Cover and continue cooking for 10 more minutes, in order to let the flavors meld.
Serve immediately, accompanied with couscous dressed with O&CO. Mint Specialty Olive Oil and O&CO. Pomegranate Vinegar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1708g) | ||
Recipe Makes: Servings | ||
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Calories: 3354 | ||
Calories from Fat: 2325 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 258.3g | 344 % | |
Saturated Fat 110.3g | 551 % | |
Monounsaturated Fat 105.7g | ||
Polyunsanturated Fat 20.8g | ||
Cholesterol 966.2mg | 297 % | |
Sodium 888.1mg | 31 % | |
Potassium 3583.3mg | 94 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 4.5g | ||
Protein 234.4g | 335 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3354
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