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Lamb Tagine

Cook Time: 2.5-3 hours

Ingredients

  • 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

Instructions

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.