Sunday, March 08, 2009

Brasied Lamb with Pomegranate

Though it might be warm where you're at here in Anchorage we've still got weeks and weeks of winter to enjoy before break-up so stews are still a grand thing.

This lamb stew smells so wonderful baking and this may sound funny but when I buy the meat at the store and the package has "Product of Australia" stamped on the side I get a little thrill.

Something about knowing that this was once on a farm on the other side of the world and was prepared and shipped thousands of miles right to my dinner table is kind of amazing. We live in great times people!

This smells wonderful baking and I'm afraid the picture you're getting is a shot I took before it went into the oven (we were having company so I didn't want to make them wait while I took pictures of their meal. Seemed rather tacky). I notice that I threw in a lone quartered potato that I had left over--just if you're wondering why that's in the picture but not in the recipe.

2 pound boneless leg of lamb
3 tablespoons olive oil
12 ounces of shallots, peeled
1 cup beef broth
1 cup POM pomegranate juice
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon saffron threads, lightly crushed
1/4 teaspoon ground nutmeg
salt and freshly ground pepper to taste
zest and juice of 1 blood orange
12 dried plums

Cut the lamb into large cubes, heat the oil in a dutch oven until very hot and add lamb, cooking over high heat for a minute until browned. Transfer to a plate. Add the shallots, reduce the heat to low and cook for about 10 minutes until golden.

Preheat oven to 350 degrees. Remove shallots and set aside then add broth and pomegranate juice and bring to a boil, stirring and scraping the bottom to break of the browned bits. Stir in the honey, cinnamon, ginger, saffron and nutmeg. Season with salt and pepper, add lamb and shallots and bake for 30 minutes.

Take lamb from the oven and add the orange juice and plums then return to the oven and bake for an additional 15-20 minutes. Garnish with the zest and serve with a side of couscous.

Sponsored by Tiny Prints for the holiday party invitations for children and by Tiny Totties for crib bedding sets.

13 comments:

jacjewelry said...

This looks terrific - I couldn't even tell the lamb in the picture hadn't been cooked yet! The combination of flavors sounds wonderful.

Karen Travels said...

Thanks for the comment on my blog. I was nervous to go to such an event by myself (I am a bit of a social phobe!) but I felt so relaxed at the Iditarod start...everyone up here is so nice.

And what a beautiful day. I could have taken pictures for gours

Cathy ~ Tadpoles and Teacups said...

We've noticed the "world-traveling meat" labels too--it's probably as close to Australia I'll ever be. :)
The recipe sounds delicious, btw. Pomegranate is my favorite!

cndymkr / jean said...

What a unique combination of flavors! And guess what is cooking here? Stew! But just plain old stew. Nothing exciting like yours. There would be a revolt if I ever served your stew here. Can I come live with you? Please? I'll clean up after each meal?!

alotalot said...

I hadn't thought to cook with POM. Maybe I will feel justified in spending the money if I think of it is a cookign ingredient. :)

Madeline said...

Wow! That sounds scrumptious! I want to eat at your house.

sweetsue said...

This sounds so delicious! I have only tried to cook lamb once and I think I overcooked it. This recipe inspires me to give it another try.

Suzanne Casamento said...

This sounds amazing. I love lamb and only have a few favorite recipes for it. The combination of sweet and savory is very enticing.

Looks like you know what you're doing. I'm going to follow your blog. ; )

Buttercup said...

This looks incrediby yummy. Thanks!

Buttercup

P.S. Thanks for your sweet comment on my blog. Much appreciated.

Abby said...

Oh Yum does that sound wonderful!

ChefDruck said...

lamb stew... sounds delicious. I always have trouble transitioning clothes and cuisine when the weather changes. This sounds like a great way to hang on to winter by filling my house with delicious smells.

Tim Appleton (Applehead) said...

Oh the comments that the Eco-people would say. "Look how far that food traveled to get to your plate...how many gallons of gas did it take to get there..."blah blah blah... Looks good I'll (Stephanie) have to try it..

Stephanie said...

You may the most "exotic" meals. I've never been brave enough to try cooking with lamb (even though I love eating it...).