Ingredients
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For the Lamb:
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6 tablespoons extra-virgin Olive Oil
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2 cloves Garlic
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1 tablespoon Lemon Zest
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1 teaspoon Spanish Paprika
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1 teaspoon ground Coriander
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½ teaspoon ground Cumin
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½ teaspoon freshly ground Black Pepper
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1 teaspoon Cayenne Pepper
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Pinch of Saffron
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1 (3-inch) Cinnamon
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1 tablespoon Kosher Salt
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4 (8-ounce) Lamb
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2 tablespoons Canola Oil
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For the Greek Lemon Yogurt
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1 cup Greek Yogurt
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1 Lemon Zest
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¼ teaspoon Cayenne Pepper
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¼ teaspoon ground Cumin
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For the Vegetable Tagine
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1 cup whole Almonds
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¼ cup extra-virgin Olive Oil
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1 Onion
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2 cloves Garlic
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1 Carrots
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1 Lemon Zest
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2 teaspoons Spanish Paprika
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2 teaspoons ground Coriander
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1 teaspoon ground Cumin
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1 teaspoon freshly ground Black Pepper
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¼ teaspoon Cayenne Pepper
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Pinch of Saffron
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1 tablespoon Tomato
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2 cups Chicken broth
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2 cups canned Chickpeas
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1 cup pitted green Olives
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1 cup chopped flat-leaf Parsley
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For the Garnishes
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lemon Greek Yogurt
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4 sprigs fresh Parsley
Directions
Steps
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1
Done
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To Prepare the LambMix olive oil, garlic, lemon zest, paprika, coriander, cumin, black pepper, cayenne pepper, saffron, cinnamon stick, and salt in a large bowl. Add lamb loins and toss until well coated with mixture. Cover and refrigerate for 4 hours. |
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2
Done
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To Prepare the Greek YogurtMix yogurt, lemon zest, cayenne, and cumin in a small bowl. Cover and refrigerate until needed. |
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3
Done
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To make the Vegetable TaginePreheat oven to 350°F. Place almonds on a baking sheet and roast until golden brown, about 10 minutes. Remove from oven and set aside. |
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4
Done
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Place olive oil in a large, heavy, ovenproof saucepan over medium heat. When oil is hot, add onions and garlic and sauté, stirring occasionally, until golden. Add carrots, lemon zest, paprika, coriander, cumin, black and cayenne peppers, and saffron and cook for 1 minute. Add tomato paste and stir to combine. Add chicken stock, chickpeas, almonds, and olives. Cover saucepan and place in oven for 45 minutes. Remove from oven and sprinkle with chopped parsley. |
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5
Done
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To Cook the LambRemove lamb from marinade, place on paper towels, and pat dry. Place canola oil in a 10-inch skillet over medium-high heat. When oil is hot, add lamb loins and sear for 3 minutes on each side. Remove loins from pan and place on a cutting board. Allow lamb to rest for 5 minutes. |
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6
Done
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To Plate and ServeDivide vegetable tagine among 4 dinner plates. Slice each lamb loin and place slices atop the tagine. Finish each serving with a dollop of Greek yogurt and a sprig of fresh parsley. |
