Lamb Chunks With Olives Recipes

LAMB CHUNKS WITH OLIVES

Steps:

• Trim the exterior fat from the lamb shoulder or leg, and cut the meat into 2-inch pieces, removing fat and bits of cartilage as you find them. Pat the pieces dry with paper towels, and season all over with 1 teaspoon of the salt.
• Pour the olive oil into the pan, and set it over medium heat. Scatter in the crushed garlic cloves and peperoncino. When the garlic is sizzling, lay in all the lamb pieces in one layer, scatter the rosemary on top, and season with the remaining teaspoon salt. When the meat starts to sizzle, cover the pan, lower the heat, and let it cook gently, browning slowly and releasing its fat and juices.
• After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover. Turn again in 10 minutes or so, and continue covered cooking for another 10 to 15 minutes, until the lamb is nicely browned all over and the pan juices have thickened and caramelized. If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon of the fat from one side.
• Stir the wine and vinegar together, and pour them into the skillet, swirling them with the pan juices. Turn up the heat, bring the liquids to a boil, and cook them down quickly to form a syrupy sauce. Drop the olives into the pan, all around the lamb chunks, then cover and adjust the heat to a bubbling simmer. Cook for another 10 minutes or so, again concentrating the juices and marrying the flavors. Finally, cook uncovered for a few minutes, tumbling the meat and olives in the pan, coating them with the sauce.
• Serve immediately, right from the skillet, or heap the meat chunks on a platter or in a shallow serving bowl. Spoon out any sauce and olives left in the pan, and drizzle over the lamb.

LAMB WITH TOMATOES AND OLIVES

Steps:

• Trim fat from lamb and cut into bite-size pieces.
• Heat nonstick skillet until it is quite hot; reduce heat to medium and add lamb, sauteing in its own fat until it is brown on both sides.
• Mince garlic and add to lamb as it browns.
• Use half the tomatoes, breaking them up as you add them to pan, and all of the juice. Reduce heat. Add rosemary and continue cooking.
• Pit olives, add to sauce with pepper. Cook a few minutes or until rest of meal is done. Spoon over polenta.

LAMB TAGINE WITH APRICOTS, OLIVES AND BUTTERED ALMONDS

Steps:

• Preheat oven to 325 degrees. Trim excess fat off lamb. Put meat in a deep Dutch oven or cast-iron pot with the garlic, salt, black pepper, paprika, ginger and cumin. Rub spices and garlic evenly all over meat.
• Thinly slice onions, then mince enough of them to yield 1/2 cup. Add minced onion to pot with lamb; reserve onion slices.
• Place pot over high heat and let cook, turning meat on all sides, until spices release their scent, about 3 minutes. You need not brown meat. Add 3 cups water to pot (it should come 3/4 of the way up lamb), along with cinnamon and saffron. Bring to a simmer, then cover pot and transfer to oven. Let braise for 45 minutes.
• Turn meat, then top with onion slices. Cover pot and braise for another 45 minutes to an hour, or until lamb is very tender. Use a slotted spoon to transfer meat to a bowl, leaving broth and onions in pot.
• Place pot on stove over high heat and add 3/4 cup apricots and the olives. Simmer broth until it reduces by a third and thickens slightly, about 10 minutes. Return lamb to pot and keep warm until serving. (Tagine can be prepared 4 days ahead; chill, then remove fat and reheat before serving.)
• To serve, chop remaining 1/2 cup apricot slices. In a small skillet, melt butter. Add almonds and cook until well browned and toasted, about 2 minutes. Put couscous in a serving bowl and top with almonds and butter and chopped apricots. Pile tagine in center of couscous and garnish with herbs.

LAMB TAGINE WITH GREEN OLIVES

Steps:

• Make the spice mixture by stirring together the spices in a small bowl. Preheat the oven to 350 degrees.
• In a large, ovenproof stew pot or tagine, heat the oil over medium-high heat. Season the lamb all over with salt and pepper. Add the meat to the pot and stir to coat in the oil. Brown for about 5 minutes, stirring occasionally to make sure the meat browns evenly on all sides. Transfer the meat to a bowl and set it aside.
• Lower the heat to medium and add the onion, stirring to coat. Sauté for about a minute, until it begins to soften. Add the garlic and ginger and add the meat back to the pot. Stir everything together. Squeeze the orange juice into the pot and mix well. Add the tomatoes, orange peel, spice mixture, chicken broth and honey. Mix well. Raise the heat to medium-high and bring the mixture to a simmer, then cover the pot and put it in the oven. Cook for 1 hour or until the meat is about half-cooked.
• Stir in the carrots and celery and return the pot to the oven. Cook for another 30 to 45 minutes, until the sauce is thick and reduced and the lamb is tender.
• While the tagine is in the oven, toast the almonds and the sesame seeds in a small pan over low heat until the nuts are golden, about 5 minutes, stirring regularly to make sure the almonds don't burn.
• About 15 minutes before the tagine is finished, make the citrus rice: Put the rice and 2 cups of water in a large pot set over high heat. Add the bay leaf, lemon zest, salt, red-pepper flakes and butter. When the water boils, lower the heat and cover the pot with a tight-fitting lid. Continue to simmer until the liquid has been absorbed, about 12 minutes. Turn off the heat. Add the lemon juice, orange pieces and scallions and mix well. Transfer to a large bowl and serve immediately.
• Remove the garlic clove and orange peel from the tagine. Add the olives and spoon the tagine onto a large serving plate. Sprinkle the almonds and sesame seeds on top. Serve immediately, with citrus rice.