Cook Time: 2.5-3 hours
- 4 Lamb Chops
- 12 red potatoes, quartered
- 2 large carrots, peeled and cut into 1/4″ matchsticks
- 1 large yellow onion, halved and sliced
- 3 bell peppers, red, green, yellow or mixed, cut into strips
- 3 cloves fresh garlic, minced with the Rosle Garlic Press
- 3 tbsp. Moroccan seasoning (McCormick’s or similar)
- 2-4 tbsp. red wine
- salt and pepper to taste
- Extra virgin olive oil
Season your lamb chops with 2 tbsp. of the Moroccan seasoning, and a pinch of salt and pepper. Place the bottom of your Emile Henry Tagine on the stove over medium heat and add 2-3 tbsp. extra virgin olive oil. Once the oil is hot, add the lamb chops and brown on both sides. Once the lamb is browned, add all of the vegetables, the 1 tbsp. Moroccan seasoning, the minced garlic, red wine, a tsp salt, 1/2 tsp pepper. Place the lid on the Tagine, turn the heat to low, and cook for 2.5-3 hours or until lamb is pull-apart tender. Add more salt and pepper if needed. **Move the contents around occasionally so they don’t stick. If more liquid is desired, add a couple more splashes of wine, water, or stock of choice.
Note: If you want you cook the Tagine in the oven, cook at 325F for 2.5-3 hours or until lamb is pull apart tender.