Sunday, August 5, 2012

Mediterranean Dinner- Lamb

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).