Basque Braised Lamb with Cilantro and Lemon
October 27, 2012
"A WONDERFUL recipe from "Basque Cooking and Lore" by Darcy Williamson. I've never had lamb with cumin and cilantro, this was delightfully different. The lamb turned out tender and bursting with flavor. A KEEPER of a recipe!"
- Serving Size: 1 (328.5 g)
- Calories 772.4
- Total Fat - 60.9 g
- Saturated Fat - 25.7 g
- Cholesterol - 201.8 mg
- Sodium - 629.7 mg
- Total Carbohydrate - 1.7 g
- Dietary Fiber - 0.4 g
- Sugars - 0.5 g
- Protein - 49.7 g
- Calcium - 61.4 mg
- Iron - 5 mg
- Vitamin C - 1 mg
- Thiamin - 0.3 mg
In a heavy 12-inch skillet (I used a medium Dutch Oven), melt lard over high heat.
Add lamb cubes, sprinkle with salt and pepper, and brown them evenly. (If you want the lamb cubes to get a nice browning, make sure they're dry and brown them in small batches. I didn't do this, and it turned out fine, but you may want to.)
Sprinkle cumin and garlic over lamb and cook, stirring, for 1 minute.
Stir in 1/2 cup wine, bring to a boil. Reduce heat and simmer covered for 30 minutes.
Add remaining 1/4 cup wine and lemon slices and cook over high heat, stirring carefully once or twice, until sauce thickens. (It will end up with a sort of glazed appearance.)
Remove from heat and stir in cilantro.
Great served with Basque potatoes and asparagus!
Tips & Variations
No special items needed.