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My tagine was not big enough, so I used my clay pot from Spain, and since I bought two of them, I capped this dish off with the other.
Braise the salt and peppered lamb pieces in olive oil (brown both sides) and place in bottom of dish; add (layer ALL ingredients) onion, various olives, sun dried tomatoes, fresh oregano, tarragon, lightly mashed garlic cloves, sliced lemon pieces , and finish with squeezed lemon juice and red wine.
Slow cook for 2 and half hours in oven. Make couscous with veggies (recipe next week).
