WINE & FOOD AFFAIR RECIPES

Main Dish

Marrakesh Lamb

Francis Ford Coppola Winery

300 Via Archimedes
Geyserville, CA 95441
francisfordcoppolawinery.com

If you ever visit the souk in Marrakesh, Morocco, you might come across a little man sitting on a big pile of rocks. Order the lamb and he'll reach down and pull out a clay pot that has been covered in embers all night and is filled with the most tender, falling-off-the-bone lamb! Cooked 10 hours with Moroccan spices, water and preserved lemon...Francis's Favorite. Pair with Director's Cut Cinema.

Ingredients:
  • 1/2 cup ground turmeric
  • 1/2 cup ground coriander
  • 1/4 cup ground fennel
  • 1/4 cup ground ginger
  • 1/4 cup ground cinnamon
  • 2 tablespoons freshly ground pepper
  • Sugar, to taste
  • 6 pounds bone-in lamb shoulder
  • 1/2 cup extra-virgin olive oil
  • 2 medium preserved lemons
  • Cooked rice, quinoa, couscous or other grains for serving
  • Harissa for serving (optional)
Directions:
Preheat the oven to 225°F.

In a large bowl, stir together the turmeric, coriander, fennel, ginger, cinnamon, pepper and a little sugar. Add the lamb shoulder and toss with the spice mixture. 

In a large fry pan over medium heat, warm the olive oil. Add the lamb and sear until golden brown. 

Transfer the lamb to a heavy pot. Cut the preserved lemons in half and place in the pot. Add enough water to cover the meat. Cover the pot, transfer to the oven and slow-cook until the lamb is tender, 8 to 9 hours.
 
Remove the lamb from the cooking liquid. Serve with your favorite grain, such as rice, quinoa or couscous. In our Rustic Restaurant, our Marrakesh lamb is served with couscous and a touch of harissa.