Chef Lippe’s Moroccan Braised Leg of Lamb.
North Africa is a land full of flavors, Moroccan cuisine has very ancient roots, the mixture of spices, preserved and dried fruits and grains contrasting with fresh vegetables is intensely flavorful. In this dish, chef Lippe cuts the bone-in leg of lamb across into three to four-inch-tall sections, leaving the bone in the middle. It is braised and slowly simmered to falling-off-the-bone point with carrots, celery, onions, tomatoes, potatoes, chickpeas, dried apricots and figs and preserved lemons. Hints of cinnamon and allspice play with roasted garlic, rosemary, and thyme. Fresh chopped mint finishes the dish. You will feel in the Kasbah.
Serves 1. Made to order. Never frozen.