Braised Lamb with Picholine Olives
More From Oxmoor House
Amount per serving
- Calories: 354
- Calories from fat: 0.0%
- Fat: 11.2g
- Saturated fat: 3.2g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 0.9g
- Protein: 37.6g
- Carbohydrate: 21.7g
- Fiber: 1.3g
- Cholesterol: 109mg
- Iron: 3.3mg
- Sodium: 616mg
- Calcium: 56mg
- 3 pounds lamb shoulder, trimmed and cut into 1 1/2-inch cubes
- 1 tablespoon ground coriander
- 1 large red onion, vertically sliced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup picholine olives, pitted
- 4 cups hot cooked couscous
- 1 preserved lemon, halved lengthwise and thinly sliced (optional)
- Chopped fresh cilantro (optional)
- 1. Heat a large nonstick skillet over medium-high heat. Add half of lamb to pan. Cook 5 minutes or until browned, stirring occasionally. Place lamb in a 5-quart electric slow cooker. Repeat procedure with remaining lamb.
- 2. Add coriander, onion, and tomatoes to slow cooker. Cover and cook on LOW for 7 hours.
- 3. Add olives. Turn off slow cooker; let stand, covered, 30 minutes.
- 4. Place couscous in shallow bowls. Spoon lamb mixture over couscous. Garnish with preserved lemon and cilantro, if desired.
- Ingredient Tip: Preserved lemons are lemons that have been pickled in salt; their juices appear often in Middle Eastern and Mediterranean cuisines. You can purchase them at specialty markets.
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