Spiced Lamb

Spiced Lamb - aromatic herbs to spice up your next lamb meal.

Lamb is a great and healthy meat, thats greatly preferred in the Mediterranean as well as in other regions of the world.

While it offers up all the nutritional value of other red meats, its low in fat and not mass-manufactured like most beef, pork, or chicken in the American markets today. 

We greatly enjoy lamb dishes, and believe this one stands out for its aromatic punch and personality. 

Spiced Lamb: Ingredients List

For this recipe we will need the following ingredients for six to eight servings:

• three to four pounds of select lamb pieces
• one tablespoon of black pepper corns
• one teaspoon of coriander seeds
• half a teaspoon of ground old spice 
• two seeds of green cardamon
• salt
• three tablespoons of extra virgin olive oil 
• two large onions, chopped 
• two corns of nutmeg 
• two bay leaves
• four cups of chicken broth 
• one glass of dry white wine (in our case we recommend an oak-aged Chardonnay)
• one to two sprigs of rosemary
• one to two sprigs of thyme
• two tablespoons of brown sugar

Spiced Lamb: Cooking Steps

In the GRINDER, we crush by hand all the spices together (the first six in the list up to the salt), until they become a fine, uniform powder. We take two tablespoons of the powder and we lightly spread it atop the lamb meat, that we have already washed, cut from fat, etc. 

We add the pieces in a shallow baking pan covered and we leave them in the refrigerator for at least six hours of marination. We keep the rest of our mixture in a small jar. 

Six hours later, in a nice thick, clay cookware, we warm up two tablespoons of extra virgin olive oil and we saute the lamb pieces until they evenly brown. 

We remove the meat and keep it in a large separate plate. 

In the same cookware, we saute the two chopped onions with the nutmeg and the bay leaves. We add the rest of our spicy mixture and stir altogether for a minute. 

We re-add the lamb pieces back into the cookware, while we’re also adding the chicken broth, the wine, the rosemary, the thyme, and the brown sugar. 

When it starts boiling, we put it in the oven, that we have already preheated to 350 degrees. We bake it there for approximately an hour and a half. 

We serve warm with basmati rice. 

What pairs well with our lamb dish?

This lamb dish is delicious when served with a bold red wine like a California Cabernet Sauvignon, or else for a more subdued delight, try a mellowed Sangiovese or Chianti Classico. 

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