<h1 class="pgc-h-arrow-right" data-track="1" > lemon zucchini and sweet pearly onion recipe stewed leg of lamb</h1>
These sweet and sour legs of lamb fell from the bone with the sting of the eager fork. Gentle but bright, they don't put taste buds to sleep like many other seasonal stews. The meat is stewed in window panes with garlic, dry white wine, rosemary and lemon oil. Roasted pearly onions add a delicate earthy sweetness that complements the deep citrus acidity of the lemon. The result is still reassuring, braised, autumn texture, but the taste is good and unexpected.
French cuisine is more than just lavender and tarragon. I learned early on from Mémé, who grew up in Casablanca, that French food is heavily influenced by the many different locations that France tried to colonize. Merguez-frites are to the streets of Paris what hot dogs are to New York. Couscous is commonplace, and Harissa hot sauce is like ketchup. So, I guess I could spice up a typical farmhouse dish by adding lemon sauce or a Meghrébin staple of pickled lemons. As I mentioned, they're a punch – you'll love it.
Serve with couscous for a French Moroccan flavor, create a cabin feel with warm ripped baguettes, or feel a little French tradition with warm white beans.
<h1 class="pgc-h-arrow-right" data-track="17" > ingredient recipes</h1>
1 1/2 tablespoons olive oil, add 1 tablespoon, add 2 teaspoons
2 leg of lamb (total 2 lbs)
4 cloves of garlic, thinly sliced
2 marinated lemons, cut into thin slices
1 glass of dry white wine
1 cup low sodium chicken broth
1 sprig of rosemary, leaves chopped
1 cup thaw frozen pearl onion
Salt and pepper
<h1 class="pgc-h-arrow-right" data-track="28" > approach</h1>
Heat 1 1/2 tablespoons of olive oil in a saucepan over medium to medium heat. Season the leg of lamb with salt and pepper. Burn all sides until there is a golden-brown shell inside. Take the lamb out of the pan and set aside. Drain the olive oil.
Add 1 tablespoon of olive oil to the same saucepan and heat over low heat. Add the garlic and the pickled lemon. Sauté for 1 minute, being careful not to let the hot pan burn the garlic. Add the wine, broth and rosemary and put the meat back in the pan. Bring the liquid to a boil and close the lid to minimize heat. Stew 2 hours, occasionally turning the meat.
Also, preheat the oven to 400°F. Stir the pearl onion with 2 teaspoons of olive oil and some salt and pepper. Bake for 20 minutes, stirring occasionally.
After 2 hours have passed, uncover the lamb pot. Add the onion and simmer for about 5 minutes without lid, just to thicken the sauce slightly. Its consistency is already a lot like gravy. Serve with couscous or baguette or warm simple white beans.