Adventures in the Kitchen recipe
1. Preheat the oven to 450 degrees.
2. Lay the lamb out, skin-side down, and sprinkle with 1 tsp. each cumin, pepper and thyme. Roll and tie well with butcher's string. Season the outside lightly with salt and pepper.
3. Heat 2 tbsp. of the oil in an ovenproof casserole slightly larger then the lamb. Brown the lamb on all sides then pour out the oil.
4. Add the remaining 2 tbsp. oil to the casserole. Stir in the 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 tsp. of cumin and the rosemary. Deglaze the pan with the red wine and bring to a boil. Pour in the stock, add the tomatoes, season with 1/2 tsp. each of salt and pepper, cover, and transfer to the oven. Braise until almost tender, about 1 hour.
5. Remove the meat and keep warm. With a slotted spoon, separate the vegetables from the sauce and puree in a blender. Scrape back into the sauce and reduce just until the sauce thickens slightly. Strain into a clean casserole 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 about 15 minutes longer, until the lamb is very tender and the dried fruit is soft. (If the sauce thickens too much, thin with a little stock.)
6. Cut the lamb into thin slices and arrange on heated plates. Spoon some sauce over, placing the prunes and apricots on and around the meat. Serve immediately. Pass any remaining sauce around in a small bowl.
* To toast almonds, spread on a baking tray and bake in a preheated 350 degree oven until lightly browned, about 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 555 | ||
Calories from Fat: 422 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.9g | 63 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 32.1g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.2mg | 1 % | |
Potassium 634.9mg | 17 % | |
Total Carbohydrate 18.7g | 5 % | |
Dietary Fiber 6.9g | 27 % | |
Sugars, other 11.8g | ||
Protein 9.8g | 14 % | |
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: 555
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