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Moroccan Lamb with Tabbouleh and Crispy Garlic

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Introduction

Discover the flavors of Morocco with “Moroccan Lamb with Tabbouleh and Crispy Garlic,” a hearty and aromatic dish that combines tender lamb, refreshing tabbouleh salad, and garlicky crisps for an unforgettable culinary experience.

Tips for this recipe

To ensure the best flavors, marinate the lamb thoroughly in advance. Use fresh herbs for your tabbouleh to enhance its zestiness and don’t skimp on resting times—allow both lamb and salad to sit before serving. This allows for deeper infusions of taste.

Why you will love this recipe

Enthralling your palate with the rich, spicy undertones of Moroccan cuisine, coupled with the crisp freshness of tabbouleh and garlic’s pungent kick, elevates it beyond a mere meal to an authentic taste adventure. It’s sure to impress both novice cooks and seasoned foodies alike.

Ingredients

1/2 cup bulgur
Tablespoon fresh lemon juice
Three tablespoons finely chopped flatleaf parsley
Two tablespoons finely diced tomato
Olive oil (quantity as needed)
Salt and pepper to taste
1 pound lamb shank or shoulder
One cup onions, finely chopped
Half a cup carrots, finely chopped
Half a cup celery, finely diced
Three tablespoons fresh thyme leaves
Two cups dry red wine
Vegetable oil for frying garlic (quantity as needed)
2 cloves garlic, sliced thinly

Adviced equipments

Cuisine Grill (Heavy-Duty) by Suncast – For searing the lamb and imparting a smoky flavor.
OXO Good Grips 10-Piece Stainless Steel Cookware Set in Multipurpose Black – Versatile for various stages of cooking, from prep to serving.
KitchenAid Artisan Series Stand Mixer with Whisk Attachment – Ideal for whipping up the tabbouleh salad and marinades efficiently.
Sunbeam Professional Electric Mixer (Mix Master) Stand Mixer with Dough Hook, Whisk Attachments, and Prep Bowl – Perfect for mixing dressings and preparing other components of the dish.

History of the recipe

The roots of “Moroccan Lamb with Tabbouleh and Crispy Garlic” are steeped in the rich tapestry of Moroccan culinary history. Lamb has been a staple in North African cuisine for centuries, often slow-cooked to perfection over an open flame. The tabbouleh salad, originating from Syria and Lebanon, found its way into the Moroccan repertoire through trade routes and cultural exchanges along the Mediterraneean coast. Together, they represent a blend of flavors that have evolved over time to create this delectable dish. The combination pays homage to traditional recipes while allowing for modern culinary exploration—a testament to Morocco’s open embrace of diverse influences and tastes.

fun facts about this recipe

Did you know? While traditionally tabbouleh is made with parsley, mint, tomatoes, onions, and bulgur wheat, variations may include other herbs like cilantro. Tabbouleh can be enjoyed as a side dish or even incorporated into main courses for an added burst of freshness. Furthermore, the crispy garlic component not only adds texture but also provides a deliciously complex layer of flavor that complements the savory lamb and herbaceous salad beautifully.

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Moroccan Lamb with Tabbouleh and Crispy Garlic

Moroccan Lamb with Tabbouleh and Crispy Garlic

amanda

Equipment

  • Cuisine Grill (Heavy-Duty) by Suncast

  • OXO Good Grips 10-Piece Stainless Steel Cookware Set (5 Pieces in Multipurpose Black)

  • OXO Good Grips 8-Piece Stainless Steel Cookware Set (5 Pieces in Multipurpose Black)

  • OXO Good Grips 6-Piece Stainless Steel Cookware Set (5 Pieces in Multipurpose Black)

  • KitchenAid Artisan Series Stand Mixer with Whisk Attachment

  • KitchenAid Mixer Stand with Dough Hook, Whisk, and Spatula Attachments

  • Cuisinart Precision Chef’s Multifunction Blender with 10-Speed Control

  • Sunbeam Professional Electric Mixer (Mix Master) Stand Mixer with Dough Hook, Whisk Attachments, and Prep Bowl

  • Chef's Choice Stainless Steel Salad Bowl (500-Count)

  • Cuisinart Electric Hand Mixer with Whisk Attachment

  • KitchenAid Mixer Stand with Dough Hook, Whisk, and Spatula Attachments

Ingredients

  • 1/2 cup bulgur

  • 1 tablespoon fresh lemon juice

  • 3 tablespoons finely chopped flatleaf parsley

  • 2 tablespoons finely diced tomato

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper

  • 1 pound lamb shank or shoulder

  • 1 cup chopped onions

  • 1/2 cup chopped carrots

  • 1/2 cup chopped celery

  • 3 tablespoons fresh thyme leaves

  • 2 cups dry red wine

  • Vegetable oil

  • 2 cloves garlic, sliced paper thin

Instructions

1

Instruction 1

Add the bulgur to a large pot of lightly salted boiling water. Reduce the heat and simmer the bulgur for 10 to 12 minutes or until just tender. Drain the bulgur in a colander. Allow to cool and then transfer to a small shallow bowl.
2

Instruction 2

Add the lemon juice, parsley, tomato, and 1 tablespoon of the olive oil and toss until all the grains are coated with the dressing. Season to taste with salt and pepper. Cover and refrigerate.
3

Instruction 3

Preheat the oven to 350°F.
4

Instruction 4

Heat the remaining 1 tablespoon olive oil in a medium-sized, heavy-bottomed casserole or Dutch oven over medium-high heat. When the oil is almost smoking, add the lamb and sear for 8 to 12minutes or until nicely browned on all sides.
5

Instruction 5

While the lamb is browning, add the onions, carrots, and celery to the pan along with the thyme. Stir the vegetables occasionally.
6

Instruction 6

Add the red wine and cook until reduced to a few tablespoons. Add enough water to cover the lamb and bring to a boil, stirring the bottom of the pan with a wooden spoon to dissolve any browned solids into the liquid.
7

Instruction 7

Remove from the heat and cover the casserole with a tight-fitting lid. Place in the center of the oven and cook for 1 hour or until the meat is tender and almost falling off the bone. Set aside and allow to cool. When cool, refrigerate the lamb until serving. Discard the vegetables and herbs.
8

Instruction 8

Pour the vegetable oil into a small, deep saucepan to a depth of 1H inches. Heat over medium heat until a deep-frying thermometer registers 325°F.
9

Instruction 9

Fry the garlic slices in the oil for 1 to 2 minutes or until they turn golden. Watch carefully because they fry very quickly. Remove from the oil with a slotted spoon to a paper towel to drain. Transfer to a flat plate, season with salt, and allow to cool completely. As they cool, the fried garlic slices will become very crispy.
10

Instruction 10

To serve, pull or cut the meat from the bone and cut into small pieces. Place some of the tabbouleh on each of 6 small plates along with some of the lamb. Top each serving with crispy garlic.
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