Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Braised lamb with Black Mission Figs
Food Management Staff
March 1, 2007
1 Min Read
FM Staff
Yield: 12 servings
6 cloves garlic, crushed
2 fresh thyme bunches
2 Tbsps. cracked peppercorns
6 cups red wine
4 1⁄2 lbs. boneless lamb shoulder or leg, trimmed, cut into 2-inch cubes
salt and pepper, to taste
3 Tbsps. olive oil
2 yellow onions, chopped
3 carrots, thinly sliced
3⁄4 cup chicken stock
3 cups dried black mission figs, stems removed*
3 Tbsps. parsley, chopped
Prepare two sachets. Using a potato peeler, peel large pieces of skin from orange. Divide orange peel, garlic, thyme, and peppercorns into 2 cheese cloth sachets. tie to secure.
In large container, combine 3⁄4 cup wine and 1 sachet. Add lamb, refrigerate and marinate for 4 hours. Drain lamb, discard marinade and sachet.
Season lamb with salt and pepper. in a rondeau, heat 2 tbsps. oil over medium-high heat. Brown lamb in portions adding more oil as needed and set aside.
Saute onion and carrots for 5 minutes, stirring occasionally. Add lamb, remaining wine, chicken stock, second sachet and figs. Bring to a boil. Cover and braise in 300°F oven for 45 to 60 minutes. remove from oven, discard sachet. serve in shallow bowls and sprinkle with parsley. *Apricots may be substituted for black mission figs if desired.
Recipe developed by Chef Melissa Perello for the American Lamb Board. Photo: American Lamb Board.
About the Author
You May Also Like
