Main Dish

Lamb with Moroccan Spices, Prunes and Roasted Vegetables

Dutton Estate Winery

8757 Green Valley Road
Sebastopol, CA 95472

  • RECIPE YEAR: 2015
  • RECIPE BY: Cynthia Newcomb, Winery Chef
  • YIELD: Serves 6
  • PAIRS WELL WITH: Dutton Estate Karmen Isabella

This slow-cooked spiced lamb dish develops complex layered flavors that pair beautifully with the bright fruit and acidity in the Karmen Isabella Pinot Noir.

  • 1 teaspoon kosher salt, plus more, to taste
  • 1/2 teaspoon freshly ground pepper, plus more, to taste
  • 3 tablespoons ras el hanout (Moroccan spice blend)
  • 1 teaspoon smoked paprika
  • 1 leg of lamb, about 2 1/2 pounds, trimmed of fat and cut into 1 1/2-inch pieces
  • 6 tablespoons olive oil
  • 1 pound onions, chopped
  • 6 large garlic cloves, chopped
  • 1 1/2 tablespoons fresh ginger, peeled and minced
  • 2 cups beef stock or water, plus more if needed
  • 1 bay leaf
  • 2 cinnamon sticks
  • 1 can (14 ounces) chopped tomatoes
  • 1 tablespoon packed grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup dried prunes, pitted and halved
  • 3 tablespoons tamari
  • 2 pounds carrots, peeled and cut into 1-inch lengths (or use baby carrots)
  • 1 large fennel bulb, trimmed and sliced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
In a large bowl, combine the 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons of the ras el hanout and the paprika. Add the lamb and toss to coat. Add 2 tablespoons of the olive oil and toss again. Transfer the lamb to a large sealable plastic bag, seal the bag and refrigerate for at least 8 hours or up to overnight. 

Let the lamb stand at room temperature for 1 hour before cooking.

In a large, heavy pot over medium heat, warm 2 tablespoons of the olive oil. When the oil is very hot, add the lamb (in batches, if necessary, to avoid crowding) and brown on all sides. Transfer to a plate. 

Reduce the heat to low, add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring occasionally, until fragrant, 3 to 4 minutes. Add the stock, increase the heat to medium-high and bring to a boil, stirring to scrape up the browned bits. 

Return the lamb to the pot and add the bay leaf, cinnamon sticks, tomatoes and lemon zest. Bring to a boil, then reduce the heat to low, cover and simmer, stirring occasionally, for 1 1/2 hours. Stir in the lemon juice, prunes, the remaining 1 tablespoon ras el hanout and the tamari. Cook until the lamb is very tender, about 30 minutes more.

Meanwhile, preheat the oven to 325°F. 

In a bowl, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Transfer to a baking sheet. In the same bowl, toss the fennel with the remaining 1 tablespoon olive oil and and season with salt and pepper. Transfer to a separate baking sheet. Roast, shaking the baking sheets occasionally, until the vegetables can be pierced with a fork. Remove from the oven. 

When the stew is done, add the vegetables to the pot and simmer for a few minutes to meld the flavors. Garnish with the parsley, dill and mint and serve. 

Make-ahead tip: The stew can be made up to 1 day ahead. Let cool slightly and refrigerate, uncovered, until cool. Then cover and refrigerate. Reheat on the stovetop just before serving.

Dutton Estate Winery

8757 Green Valley Road
Sebastopol, CA 95472