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EOS Estate Winery: Spicy Braised Lamb |
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| |   | Spicy Braised Lamb | | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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While leg of lamb may be the first dish that comes to mind when you consider having lamb, keep in mind that lamb can be crafted into many other wonderful dishes. Consider, for example, today's recipe "Spicy Braised Lamb" from EOS Estate Winery (Paso Robles, CA). The spicy aspects of this dish, stemming from an assortment of spices including ginger, cinnamon, cumin, mustard and coriander, are complemented by the addition of figs, currants and parsnips. Serve this with some EOS Estate Winery Petit Syrah and you'll have an excellent meal that is a great departure from the more traditional leg of lamb.
Spicy Braised LambFrom EOS Estate Winery (Six servings)
- 1 tbsp olive oil
- 2 pounds lamb, trimmed and cut into 1-inch cubes
- Freshly ground black pepper and Kosher salt to taste
- 2 medium onions, chopped
- 2 oz dried figs, cut into small pieces
- 2 cloves garlic, peeled and thinly sliced
- 2 tbsp dried currants
- 3 slices fresh ginger root
- 1 cinnamon stick
- ¾ cup dry red wine
- 1 cup chicken broth
- 1 pound parsnip, peeled and cut into ¼-inch dice
- Lemon juice to taste
- Spice Blend:
- ½ tsp of each cumin, black pepper, mustard, and coriander seeds
- 1 ½ tsp turmeric, ground
Mix cumin, mustard, and coriander seeds and toast over high heat in a dry pan. Once spices release aromas, remove from heat and add black pepper corns. Let spices cool and grind finely. Add turmeric and blend in thoroughly. Cover and set aside.
Heat the oil in a large pot over medium heat. Sprinkle lamb with salt and pepper and brown meat on all sides. Remove from pan and set aside.
In the same pot, sauté onion until soft, then add garlic, ginger, and spice blend. Cook until you can smell the aroma of garlic. Add figs, currants, cinnamon stick, and red wine. Simmer until the wine is reduced by half.
Return the lamb to the pot, cover halfway with broth, and bring to a boil. Reduce heat and simmer, covered, for at least 1 ¼ hours. When meat is tender, add parsnips and cook until tender. Remove from heat and discard cinnamon stick.
Reduce heat and continue to simmer liquids uncovered. When liquid has evaporated to desired consistency, adjust seasoning. Add lemon juice to taste.
(Adapted from a recipe seen in the SF Chronicle)
Enjoy with EOS Estate Reserve Petite Sirah.
About EOS Estate Reserve Petite Sirah
 This wine opens with intense, jammy aromas of blackberry, raspberry,
and black cherry with hints of earth and smoke. Intense, dark flavors of
blackberry and cherry are luscious and complex on the palate, and lead to
a long and lingering finish.
About EOS Estate Winery
 The EOS Estate Vineyards are located in the Paso Robles Appellation, in Paso Robles, California. Located midway between Los Angeles and San Francisco, and approximately 15 miles inland from the Pacific Ocean, Paso Robles is a significant part of the noteworthy Central Coast wine growing region. Currently we have close to 700 acres planted, with more plantings planned over the next several years. Since a wine's flavor profile begins in the vineyard, we take extreme care in managing our vineyards for the highest quality yield. Each and every EOS varietal is planted in it's own specific vineyard block that's carefully nurtured to maximize the flavor of that particular varietal. Within each vineyard block we employ the latest techniques in canopy management and crop back vines diligently in our never ending pursuit of perfection. Quality rather than quantity is our focus.
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