Saturday, September 13, 2014

Lamb in the tajine

I was in Marrakech recently and the food there was mainly made using the tajine.

I got one to try at home and made my own variation of lamb kleftiko, a dish that my grandma used to make at home.

So i got a rack of lamb and cooked it for 3 hours and a half and it was heaven.

What i used for the lamb:

Zest of lemon and its juice
Plenty of garlic
Bay leaves
Olive oil
Salt & black pepper

Crush together the garlic cloves and salt using a pestle and mortar. Add the herbs, lemon zest, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.

Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to the tajine, pour in the lemon juice.

Seal the lamb in the tajine and then roast it long and slow. Around 150 degrees in a fan oven around 3-4 hours. You can also add potatoes to soak up the juices.