Lamb & Preserved Meyer Lemons

Summer is quickly coming to an end and school is starting up again.  The weather has been so nice for the last week or so and I really hope it’ll stick around for a little while longer.  Our summer on the central coast has not been much of summer.  The season started out cold and dreary but the weather warmed, we found ourselves gathering outside at the end of the day around a great meal, a glass or two of wine, family, and often times wonderful friends.

When a friend of ours found out we made preserved lemons this year, she shared a recipe from Bon Appetit.  We were so glad she did because the recipe was delicious!

Lamb with Preserved Meyer Lemons
(adapted from Bon Appetit September 2009)

Serves 8-10, recipe can easily be halved

Ingredients
5 pounds boneless well-trimmed lamb shoulder cubed
Coarse kosher salt
1/2 cup olive oil
2 medium onions, coarsely chopped
2 preserved lemons quarters
1 large head of garlic, cloves separated and peeled
3 tablespoons chopped fresh cilantro plus additional for garnish
1 tablespoon cumin seeds
1/3 cup water

Preparation
Preheat oven to 300°F.  Cube lamb into 2 1/2 to 3 inch pieces and sprinkle with coarse salt and pepper. Arrange in single layer in 13x9x2-inch casserole baking dish.  Combine onions, lemons, garlic, cilantro, oil and cumin seeds in a food processor. Blend into a smooth puree. Add the water and blend again. Pour evenly over lamb. Stir briefly to coat lamb with puree.

Bake lamb, uncovered for 4 to 4 1/2 hours, or until tender.  Season stew to taste with salt and pepper.  Sprinkle lamb with additional chopped cilantro and serve.

Roasted Veggies with Preserved Lemons

Roasted Vegetables with Preserved Lemons

Prepare veggies for roasting, whichever strike your fancy.  To accompany the lamb, I used Brussels sprouts, tri-color potatoes, and yellow onions.  In a bowl, toss veggies with olive oil and two tablespoons of slivered preserved lemons, and freshly ground pepper.  Roast until tender.

If you’re making these dished together, try coating the roasted veggies in the cilantro lemon sauce from the lamb or serve it on the side.

We hope this will become a fan favorite at your next gathering.

Until next time.  Go out and enjoy the rest of your summer!

Serendipitously,

Kristen & Lynette

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4 thoughts on “Lamb & Preserved Meyer Lemons

  1. this recipe is genius! i’ve made it once and really enjoyed it. put the leftovers in the fridge and it tastes fantastic the next day too. my mother in law is visiting today so i’m making it again. great find. thanks!!

  2. Pingback: Preserved Lemons are ready! | Serendipity Saucy Spreads

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