David's Lamb Tagine Recipe

Serve with Elk Cove Pinot Gris or Freemark Abbey Sauvignon Blanc

Prep time: ~20 mins
Cook time: ~4 hours

If you don't have a Tagine, this is easily done in a dutch oven or even a slow cooker.

4 or 5 - Lamb loin chops
1 - Large yellow onion
1 large or 2 small - Sweet potatoes
1/4 cup - Dried cherries
1/4 cup - Dried figs
2 - Garlic cloves
Yellow curry powder
Fresh oregano

Procedure: (This is so easy guys)

0) Preheat your over to 325 F

1) Cut the onions into petal shapes (like like on a bloomin' onion), dice the garlic, and peel the sweet potatoes. Cut the sweet potatoes into roughly 1 inch 'cubes'. You can also, really roughly chop your dried figs and cherries, though part of this dish's charm is in its rustic nature, so don't go getting all fancy.

2) Rub your lamb down with salt, pepper and yellow curry powder

3) Add all your veggies (including garlic), and dried fruit to your cooking vessel, sprinkle with salt and pepper, and hit it with a drizzle of olive oil and mix it a bit. Place your lamb on top of the veggie mix, your fresh oregano on top of the lamb (I didn't even take the leaves off the stalks, but you can), and put the lid on.

5) Bake it at 325F for about 3 or 4 hours, all ovens are different, and this can vary a bit, but honestly it is really hard to overcook this. Worst case, your sweet potato is super soft, so what? You'll know its done when you can easily separate the bone from the lamb chop. You'll also notice that even though we didn't put any liquid in, it now has a delicious vegetable broth.

Serving Suggestions - I made a pot of pearl (Israeli) couscous to serve this over, but you could do rice, or bread or I suppose nothing if you're watching carbs or something. It also get a great boost with a spoonful of hummus and Greek yogurt on the side. Mix it up, see what works for you!