Hello my friends!
I hope that you’ll be interested in the following recipe because it’s an absolute must try…
Here’s my slowly cooked lamb with prunes. A recipe that comes directly from the boarders of the Mediterranean sea… full of spices, so yummy…
Let’s see the recipe, Chef!
Slowly cooked Lamb with Prunes
- 1 lamb shoulder
- 2 tbsp vegetal oil
- 1 onion
- 3 garlic cloves
- 3 thin zucchini
- 1 small pumpkin
- 2 tbsp honey
- 1 handful fresh mint
- Ground ginger
- Ground coriander
- 250 g prunes
Preheat your oven at 170 C / 340 F degrees.
Heat the oil in your cast iron cocotte. Roast the lamb with salt until golden on each side.
Set aside in your roasting pan.
Chop the onion and stir fry in the cocotte.
Add the garlic cloves, then the pumpkin peeled and cut in cubes. Add the zucchini cut in large slices.
Cook for 2-3 minutes.
Add a large glass of water and place in your roasting pan.
Add the spices, seasonings, mint and honey.
Place the prunes on top.
Cook slowly for 30 minutes. Lower the oven temperature to 150 C / 300 F degrees, cook 30 more minutes.
After this time, sprinkle juice on the lamb and vegetables and adjust seasoning with spices, salt and pepper.
Lower the oven temperature to 120 C / 250 F degrees and cook for 3 hours.