Special Diets

Braised Lamb with Black Mission Figs

• From: American Lamb Board

Ingredients

• 2 oranges

• 4 cloves garlic, crushed, divided

• 4 teaspoons cracked peppercorns, divided

• 4 cups red wine, divided

• 2-1/2 pounds American Lamb boneless shoulder or leg, trimmed and cut into 2-inch cubes

• salt and pepper to taste

• 2 tablespoons olive oil, divided

• 1 yellow onion, chopped

• 2 carrots, thinly sliced

• 1/2 cup chicken broth

• 2 cups dried black mission figs, stems removed

• 2 tablespoons chopped parsley

Black Mission Figs, plumped with wine, enhance the earthy sweetness of slowly braised lamb.

Directions

• Prepare two seasoning packets. Using a potato peeler, peel large pieces of skin from orange. Divide orange peel, garlic, thyme, and peppercorns into 2 cheese cloth packets. Tie to secure.
• In large bowl, combine 1/2 cup wine and 1 seasoning packet. Add lamb, refrigerate and marinate for 4 hours.
• Drain lamb, discard marinade and seasoning packet. Season lamb with salt and pepper.
• In large oven-proof pan with cover, heat 1 tablespoon oil over medium-high heat. Brown lamb in portions adding more oil as needed and set aside.
• Sauté onion and carrots for 5 minutes, stirring occasionally. Add lamb, remaining 3-1/2 cups wine, chicken broth, second seasoning packet and figs. Bring to a boil.
• Cover and braise in 300° F oven for 45 to 60 minutes. Remove from oven, discard seasoning packet. Sprinkle with parsley. Tip: Pre-cut lamb stew meat can be used in this recipe.