Best Lamb Brochettes With Apricot Pine Nut Couscous Recipes

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ROAD TO MOROCCO LAMB WITH PINE NUT COUSCOUS



Road to Morocco Lamb with Pine Nut Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 1/2 pounds boneless leg of lamb, cut into bite size pieces
1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 teaspoons turmeric, 2/3 palm full
2 teaspoons cumin, 2/3 palm full
1 1/2 teaspoons coriander, 1/2 palm full
1 teaspoon paprika, 1/3 palm full
1/2 teaspoon cinnamon, eyeball it in your palm
1/4 teaspoon ground cloves, eyeball it in your palm
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 medium onions, thinly sliced
3 cloves garlic, chopped
20 to 24 pitted dates, halved, about 1 cup
1 quart chicken stock
2 tablespoons butter
3 tablespoons pine nuts, a generous palm full
2 cups couscous
4 scallions, chopped

Steps:

  • Place lamb in a food storage bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.
  • Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons extra-virgin olive oil, 3 turns of the pan, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings.
  • During the last 5 minutes the lamb has to cook, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff with fork.
  • Serve lamb over couscous in shallow dishes and garnish with chopped scallions.

LAMB AND RICE PILAF WITH DRIED APRICOTS AND PINE NUTS



Lamb and Rice Pilaf with Dried Apricots and Pine Nuts image

Categories     Lamb     Rice     Tomato     Dried Fruit     Apricot     Pine Nut     Fall     Simmer     Bon Appétit

Yield Makes 4 (main-dish) servings

Number Of Ingredients 14

1 2 1/3-pound bone-in lamb leg sirloin, fat and sinew trimmed
3 teaspoons olive oil
1 large carrot, peeled, quartered lengthwise
1 small onion, halved
8 cups water
1 tomato, quartered
1 bay leaf
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup chopped dried apricots
1 garlic clove, minced
1/4 cup chopped tomato
2 tablespoons chopped fresh cilantro
1 tablespoon pine nuts, toasted

Steps:

  • Sprinkle lamb with salt and pepper. Heat 2 teaspoons oil in heavy large pot over medium-high heat. Add lamb, carrot and halved onion; sauté until lamb browns, about 10 minutes. Add 8 cups water, quartered tomato, and bay leaf. Bring to boil. Reduce heat to medium and boil gently, uncovered, until liquid is reduced to 4 cups, turning lamb often, about 45 minutes. Transfer lamb to cutting board; cool slightly. Strain lamb cooking liquid into bowl; spoon off any fat from surface. Discard lamb bone and vegetables. Cut lamb into 1-inch pieces.
  • Combine chopped onion and remaining 1 teaspoon oil in same pot. Sauté over medium-high heat until onion is golden, about 4 minutes. Add rice, apricots, and garlic; stir 1 minute. Stir in reserved lamb cooking liquid, lamb pieces, and chopped tomato. Bring to boil. Reduce heat to low, cover and simmr until rice is tender and most liquid is absorbed, about 25 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cilantro and pine nuts and serve.

LAMB SHANK TAGINE WITH APRICOT COUSCOUS



Lamb Shank Tagine with Apricot Couscous image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 4 servings

Number Of Ingredients 16

4 lamb shanks (shin bone, cut short)
2 cups carrots (sliced on bias, 1/4-inch thick)
2 cups onions, diced
4 tablespoons fresh grated ginger
8 cloves garlic
1 cup raisins or currants
2 tablespoons ground cumin (toasted, fresh ground)
1 tablespoon ground cinnamon
1 cup Kalamata olives
1/2 cup lemon preserves, sliced
1 quart chicken stock
1 quart veal stock
1 box instant couscous
1 cup green coriander, roughly chopped
1 cup dried apricots, diced
1 cup scallions, diced

Steps:

  • In a hot casserole, sear lamb shanks until brown and remove. Saute carrots, onions, ginger and garlic for five minutes. Add raisins and spices and quickly stir. Return lamb to pot and add olives, lemon and stock. Bring to a boil and simmer approximately 2 and 1/2 hours or until fork tender. Season with salt, pepper, and sugar to taste.
  • Follow directions on box for preparation of couscous. Add all other ingredients.
  • Yield: 6 to 8 servings

ROAD TO MOROCCO LAMB WITH PINE NUT COUSCOUS



Road to Morocco Lamb with Pine Nut Couscous image

You can make this dish again, subbing cubed white or dark meat chicken for the lamb if you have extra spice blend on hand.

Yield 4 servings

Number Of Ingredients 17

2 1/2 pounds boneless leg of lamb cut in bite-size pieces
1 rounded tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning, a rounded palmful
2 teaspoons ground cumin, 2/3 palmful
1 1/2 teaspoons ground coriander, 1/2 palmful
1 1/2 teaspoons paprika, 1/2 palmful
1 teaspoon turmeric, 1/3 palmful
1/2 teaspoon cinnamon (eyeball it in your palm)
3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan
2 medium onions, thinly sliced
3 garlic cloves, chopped
20 to 24 pitted dates, halved, about 1 cup
1 quart chicken stock
2 tablespoons unsalted butter
3 tablespoons pine nuts, a generous palmful
2 cups plain couscous
4 scallions, chopped, for garnish
A handful of fresh cilantro leaves, finely chopped, for garnish

Steps:

  • Place the lamb in a resealable food storage bag. Combine the spices in a small bowl, then sprinkle them into the bag and seal the bag. Shake to coat the lamb pieces evenly in the spices.
  • Heat a large, deep skillet over medium-high to high heat. Add the EVOO, then the lamb. Sear and caramelize the lamb, turning to brown all sides, 5 to 7 minutes in all. Add the onions and garlic and cook for 5 minutes more. Add the dates and 2 cups of the chicken stock to the pan and cover. Cook for 7 to 8 minutes more to plump the dates and soften the onions. Remove the cover and adjust the seasonings.
  • During the last 5 minutes the lamb cooks, melt the butter in a saucepan. Add the pine nuts and stir until toasted, 1 or 2 minutes. Add the remaining 2 cups of stock and bring it to a boil. Remove the pan from the heat, add the couscous, and cover the pan. Let it stand for 5 minutes. Remove the lid and fluff the couscous with a fork.
  • Serve the lamb over the couscous in shallow dishes and garnish it with chopped scallions and cilantro.
  • Make a double or triple batch of this spice blend to use with ground chicken or turkey for an unexpected Moroccan burger. The spice blend will keep for 6 months in an airtight container.

LAMB BROCHETTES



Lamb Brochettes image

Number Of Ingredients 0

Steps:

  • Cut roasting-quality lamb, such as leg or loin, into 1 1/2-inch chunks. You may wish to marinate them for several hours or overnight, as suggested below; otherwise, season and oil the meat. Thread onto skewers, alternating each piece with a square of blanched bacon (see page 60) and a piece of imported bay leaf. Arrange on an oiled broiling pan or in a hinged rack. Broil 2 inches from heat, turning every 2 minutes for several minutes, until the meat is just springy to the touch.
  • Here is a basic formula that you may vary as you wish. For every 2 pounds of meat, mix the following in a bowl: 2 tablespoons freshly squeezed lemon juice, 1 tablespoon soy sauce, 1 teaspoon ground rosemary, thyme, oregano, or Provençal herbs (see page 44), 2 large cloves puréed garlic, and 1/4 cup vegetable oil.
  • Use fresh-tasting, neutral-flavored oils for cooking, such as light olive, canola, or other vegetable oils. Olive oils for flavoring and salads can be mild or fruity, and since they have become a status symbol, you can pay enormous prices for some of those labeled "extra virgin." Test them out yourself to find the brand or brands that suit you.
  • "EVOO" is contemporary cook talk for "extra virgin olive oil."

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