Moroccan Lamb with Tabbouleh and Crispy Garlic

recipe image


Serves 6

1/2 cup bulgur

1 tablespoon fresh lemon juice

3 tablespoons finely chopped flatleaf parsley

2 tablespoons finely diced tomato

2 tablespoons olive oil

Salt and freshly ground black pepper

1 pound lamb shank or shoulder

1 cup chopped onions

1/2 cup chopped carrots

1/2 cup chopped celery

3 tablespoons fresh thyme leaves

2 cups dry red wine

Vegetable oil

2 cloves garlic, sliced paper thin

  1. Step 1

    1. Add the bulgur to a large pot of lightly salted boiling water. Reduce the heat and simmer the bulgur for 10 to 12 minutes or until just tender. Drain the bulgur in a colander. Allow to cool and then transfer to a small shallow bowl.

    Step 2

    2. Add the lemon juice, parsley, tomato, and 1 tablespoon of the olive oil and toss until all the grains are coated with the dressing. Season to taste with salt and pepper. Cover and refrigerate.

    Step 3

    3. Preheat the oven to 350°F.

    Step 4

    4. Heat the remaining 1 tablespoon olive oil in a medium-sized, heavy-bottomed casserole or Dutch oven over medium-high heat. When the oil is almost smoking, add the lamb and sear for 8 to 12minutes or until nicely browned on all sides.

    Step 5

    5. While the lamb is browning, add the onions, carrots, and celery to the pan along with the thyme. Stir the vegetables occasionally.

    Step 6

    6. Add the red wine and cook until reduced to a few tablespoons. Add enough water to cover the lamb and bring to a boil, stirring the bottom of the pan with a wooden spoon to dissolve any browned solids into the liquid.

    Step 7

    7. Remove from the heat and cover the casserole with a tight-fitting lid. Place in the center of the oven and cook for 1 hour or until the meat is tender and almost falling off the bone. Set aside and allow to cool. When cool, refrigerate the lamb until serving. Discard the vegetables and herbs.

    Step 8

    8. Pour the vegetable oil into a small, deep saucepan to a depth of 1H inches. Heat over medium heat until a deep-frying thermometer registers 325°F.

    Step 9

    9. Fry the garlic slices in the oil for 1 to 2 minutes or until they turn golden. Watch carefully because they fry very quickly. Remove from the oil with a slotted spoon to a paper towel to drain. Transfer to a flat plate, season with salt, and allow to cool completely. As they cool, the fried garlic slices will become very crispy.

    Step 10

    10. To serve, pull or cut the meat from the bone and cut into small pieces. Place some of the tabbouleh on each of 6 small plates along with some of the lamb. Top each serving with crispy garlic.

Nutrition Per Serving

Per serving: 230.0 calories

90.0 calories from fat

10.0g total fat

2.5g saturated fat

50.0mg cholesterol

80.0mg sodium

14.0g total carbs

3.0g dietary fiber

2.0g sugars

17.0g protein

#### Nutritional analysis provided by [TasteBook

using the USDA Nutrition Database]( )

Amouse-Bouche by Rick Tramonto and Mary Goodbody. Copyright © 2002 by Rick Tramonto and Mary Goodbody. Published by Random House Publishing Group. All Rights Reserved.
Rick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine’s Top Ten Best Chefs in the country in 1994 and selected as one of America’s Rising Star Chefs by Robert Mondavi in 1995. He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 2002. Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasseries and Butter Sugar Flour Eggs.
Mary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Choc-olatier magazine and Pastry Art & Design magazine.
Tim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 2002. His previous projects include Charlie Trotters Recipes, Charlie Trotter’s Meat and Game, The Inn at Little Washington, Norman’s New World Cuisine (by Norman Van Aken), Jacques Pepin’s Kitchen, and American Brasserie.

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