This is a perfect weekend or holiday meal when you have extra time to cook something special. It’s actually a pretty easy dish. Once you are done with all the chopping in the beginning, you will spend most of the time waiting for the meat to stew! This fragrant meat will be delicious with rice or couscous, but couscous is great for a perfect quick side. Pink peppercorns add a nice touch of flavor, but don’t worry if you don’t have any. Fresh rosemary is key, so don’t substitute it for dried rosemary. I love fresh mint or cilantro with the lamb (mint is especially perfect with this dish), but feel free to garnish the meat with your favorite herbs.
Ingredients (for 4-6 servings)
1 boneless leg of lamb (I had 3.5 lbs. leg)
2 large onions
2 large carrots
4 plum tomatoes
2 springs fresh rosemary
5 cloves garlic
2 teaspoons pink peppercorns
3-4 cups boiled hot water
1. Heat the skillet with some olive oil. Fry the leg of lamb on both sides until golden brown (approximately 5 minutes on each side) and transfer to a stew pot (if you have a dutch oven, it would be perfect for this). Don’t discard any fat from the lamb.
2. Peel and chop carrots and onions; chop tomatoes. Crush garlic cloves with the knife and remove the skin.
3. Heat the same skillet that you used for frying the lamb, saute onions in the lamb fat for about 5 minutes until translucent. Add carrots and garlic and saute for another 5-7 minutes. Add some olive oil if the vegetables look dry.
4. Transfer the vegetables to the lamb, add chopped tomatoes and sprinkle the meat with rosemary leaves and pink peppercorns. Cover with about 3-4 cups of hot boiled water. Add salt to taste and a few generous grindings of black pepper. Cover and put in the 400F pre-heated oven for about 1.5 hours.
5. Couscous is a perfect side for this meat. Once the lamb is done, take it out of the oven and use about 2 cups of the vegetable lamb sauce for the couscous. Put the hot sauce with generous portion of vegetables in another small pot and add 1 cup of couscous. Cover and let it stand for about 5 minutes.
6. Fluff the couscous with a fork and serve with sliced lamb. Pour some sauce on top and sprinkle with finely chopped fresh mint leaves.