Monday, March 7, 2011

Lamb Tagine

We were out at Dutcher Crossing Winery this weekend for the annual Barrel Tasting for the wineries in the Dry Creek area near Healdsburg.  We served our Lamb Tagine, which we'll also be serving at Dutcher again next weekend for the end of Barrel Tasting.  It's a great event amd a lovely drive; hope to see you there.

Lamb Tagine

Ingredients (Dry Rub)
4 Tablespoons Paprika
1 Tablespoon Tumeric
2 Tablespoons Cumin
1 Tablespoon Cayenne
4 Tablespoons Cinnamon
1 Tablespoon Clove ground
2 Tablespoons Cardamom
4 Tablespoons Salt
2 Tablespoons Ginger
3 Tablespoons Garlic powder
3 Tablespoons Coriander ground
4 Tablespoons Brown sugar

Instructions (Dry Rub)
Mix all dry rub ingredients

Ingredients (Lamb)
6 lbs Leg of Lamb
Dry Rub

Instructions (Lamb)
Rub the Leg of Lamb with Dry Rub
Allow to rest for 3 to 4 hours
Slow roast at 225 degrees for 8 to 10 hours (until falling apart tender)
Shred and use in soup or risotto


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