#tenderlamb

I tried to make this sheep obey me but apparently I don’t have enough badges for it to listen to me~ ! >:(

A hearty and flavorful stew combining tender lamb, nutty chickpeas, and sweet apricots in a spiced broth.

Ingredients: 500g lamb, cubed. 1 onion, chopped. 3 cloves garlic, minced. 1 can 400g chickpeas, drained and rinsed. 200g dried apricots, chopped. 400g canned diced tomatoes. 1 liter chicken or lamb broth. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp ground cinnamon. Salt and pepper to taste. Fresh coriander leaves for garnish.

Instructions: Set some oil on medium heat in a big pot. Put in the minced garlic and chopped onion and cook until the onions are soft. Add the lamb cubes and brown them all over. Next, add the ground coriander, cinnamon, and cumin. Mix them in and cook for one minute, until the smell is nice. Take out the chickpeas and drain them. Then add the chopped apricots, diced tomatoes from a can, and chicken or lamb broth. Add pepper and salt to taste. Once the stew starts to boil, lower the heat and let it cook slowly for 45 to 60 minutes, or until the lamb is soft. If you need to, change the seasoning after it's done. Add fresh coriander leaves on top and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 60 minutes

Our juicy lamb chops come with a rich red wine reduction sauce that will take you to the Mediterranean. This dish is perfect for a cozy evening or a special occasion because it has tender lamb, fragrant herbs, and a rich sauce.

Ingredients: 4 lamb chops. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. 1 cup red wine. 1 cup beef or vegetable broth. 2 tablespoons butter.

Instructions: Preheat your oven to 375F 190C. Season lamb chops with minced garlic, dried oregano, dried thyme, salt, and pepper. In a skillet, heat olive oil over medium-high heat. Sear lamb chops for 2-3 minutes on each side until nicely browned. Transfer the seared lamb chops to an oven-safe dish and roast in the preheated oven for 15-20 minutes for medium-rare, or longer to your desired doneness. Meanwhile, in the same skillet used for searing, deglaze with red wine, scraping up any browned bits. Allow the wine to reduce by half. Add beef or vegetable broth to the reduced wine and simmer for 5-7 minutes until slightly thickened. Finish the sauce by stirring in butter until melted and incorporated. Serve the roasted lamb chops with the red wine reduction sauce drizzled over the top. Garnish with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes