Yield: 12 servings
6 cloves garlic, crushed
2 fresh thyme bunches
2 Tbsps. cracked peppercorns
6 cups red wine
4 1⁄2 lbs. boneless lamb shoulder or leg, trimmed, cut into 2-inch cubes
salt and pepper, to taste
3 Tbsps. olive oil
2 yellow onions, chopped
3 carrots, thinly sliced
3⁄4 cup chicken stock
3 cups dried black mission figs, stems removed*
3 Tbsps. parsley, chopped
- Prepare two sachets. Using a potato peeler, peel large pieces of skin from orange. Divide orange peel, garlic, thyme, and peppercorns into 2 cheese cloth sachets. tie to secure.
- In large container, combine 3⁄4 cup wine and 1 sachet. Add lamb, refrigerate and marinate for 4 hours. Drain lamb, discard marinade and sachet.
- Season lamb with salt and pepper. in a rondeau, heat 2 tbsps. oil over medium-high heat. Brown lamb in portions adding more oil as needed and set aside.
- Saute onion and carrots for 5 minutes, stirring occasionally. Add lamb, remaining wine, chicken stock, second sachet and figs. Bring to a boil. Cover and braise in 300°F oven for 45 to 60 minutes. remove from oven, discard sachet. serve in shallow bowls and sprinkle with parsley. *Apricots may be substituted for black mission figs if desired.
Recipe developed by Chef Melissa Perello for the American Lamb Board. Photo: American Lamb Board.