Lamb with Preserved Lemons

Name: Lamb with Preserved Lemons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters (1 stick) chilled butter, diced; 3 Tbsps chopped fresh cilantro plus additional for garnish; 10 servings Coarse kosher salt; 1 Tbsp cumin seeds, coarsely ground in spice mill; 1 large head garlic, cloves separated and peeled (about 21); 2 kilograms boneless well-trimmed lamb shoulder, cut into 2 1/2- to 3-inch cubes; 2 mediums onions, halved, sliced; 2 preserved lemons,* quartered; 158 milliliters water

Lamb with Preserved Lemons is a gluten free and primal main course. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 285 calories, 29g of protein, and 17g of fat each. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up garlic, cilantro plus additional, preserved lemons, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Preheat oven to 300°F.

Equipment you will use

Oven

Sprinkle lamb allover with coarse salt and pepper. Arrangein single layer in 13x9x2-inch glass bakingdish.

Ingredients you will need

Salt And Pepper

Lamb

Combine onions, lemons, garlic, 3tablespoons cilantro, and cumin seeds inprocessor. Blend to smooth puree.

Ingredients you will need

Cumin Seeds

Cilantro

Garlic

Lemon

Onion

Add 2/3cup water and blend again.

Ingredients you will need

Water

Pour pureeevenly over lamb. Stir briefly to coat lambwith puree. Scatter butter evenly over.

Ingredients you will need

Butter

Lamb

Bake lamb, uncovered, until verytender, 4 to 4 1/2 hours. Using slotted spoon,transfer lamb to bowl. Tilt baking dish andspoon off fat from surface of sauce. Returnlamb to sauce; stir to blend. Season stewto taste with salt and pepper. do ahead

Ingredients you will need

Salt And Pepper

Sauce