Mediterranean Braised Lamb With Couscous

I decided to venture beyond my usual quick meals and try something more ambitious – a Mediterranean braised lamb that requires some planning but is still manageable after work. The beauty of this dish is in its two-day preparation: one night for shopping and prep, and the next for the actual cooking. This recipe serves 4-6 people generously.

While the recipe traditionally calls for lamb shoulder or leg, I found that stewed lamb meat from Whole Foods worked perfectly fine and was more budget-friendly. Through trial and error, I discovered that the secret to perfecting this dish lies in patience – letting it rest in the refrigerator for a couple of days allows the flavors to develop beautifully and makes it easier to remove excess fat.

Yield: 4-6 Servings

Mediterranean Braised Lamb With Couscous

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A comforting Mediterranean braised lamb dish that improves with time, featuring tender meat in a rich wine-infused sauce served over couscous. Perfect for make-ahead meals, this recipe serves 4-6 people and tastes even better the next day.

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

• 2 pounds stewed lamb meat
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 2 cups beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tablespoons butter
• 2 cups couscous
• 2 tablespoons crème fraîche
• Sea salt and freshly ground black pepper

Instructions

1. Season lamb generously with salt and pepper.
2. Heat a large Dutch oven over medium-high heat.
3. Brown lamb in batches until golden on all sides.
4. Remove lamb and set aside.
5. Add diced onions to the pot and cook until translucent.
6. Add minced garlic and cook until fragrant.
7. Stir in tomato paste and cook for 1 minute.
8. Pour in red wine and scrape bottom of pot.
9. Return lamb to pot and add beef stock.
10. Add rosemary and thyme sprigs.
11. Bring to a boil, then reduce heat to low.
12. Cover and simmer for 1.5 hours.
13. Let cool and refrigerate overnight.
14. The next day, remove hardened fat from surface.
15. Reheat gently and stir in crème fraîche.
16. Serve over couscous cooked in the strained braising liquid.

Notes

For best results, make this dish ahead and let it rest in the refrigerator for 1-2 days. This resting period allows the flavors to develop fully and makes it easier to remove excess fat. When reheating, add the crème fraîche just before serving to maintain its creamy texture.

You can substitute the couscous with basmati rice or any other grain of your choice. If using different cuts of lamb, adjust cooking time accordingly – shoulder or leg may require up to 2 hours of braising. Always ensure the meat is tender enough to pull apart easily with a fork before serving.

Nutrition Information:

Yield:

4-6

Serving Size:

1
Amount Per Serving: Calories: 500Trans Fat: 32gSodium: 450mgCarbohydrates: 22gFiber: 2gProtein: 38g