Page 114 - The Mediterranean Refresh
P. 114

INGREDIENTS            INSTRUCTIONS

               2 tbsp. extra-virgin   1.  Preheat the oven to 350°F.
               olive oil, plus more as
               needed                 2.  In a medium Dutch oven, heat the olive oil
               1 large yellow onion,   over medium heat until shimmering.
               chopped                3.  Add the onions, carrots and potatoes and sauté
               3 carrots, chopped     for 4 minutes. Add garlic and cook for an
                                      additional 3 minutes and season with salt and       DINNER
               6 Yukon Gold
               potatoes (or any small   pepper. Transfer the vegetables to a plate and
               potatoes), peeled      set aside.
               and ½-inch cubed
                                      4.  Add the lamb to the same pot, adding more oil
               3 large cloves garlic,   if needed, and cook until deeply brown on all
               roughly chopped        sides, about 8–12 minutes. Season with salt
               1½ tsp. kosher salt    and pepper.

               1½ tsp. black pepper   5.  Adjust the heat to medium-high and return the   THE MEDITERRANEAN REFRESH
               2.5 lb. boneless leg    sautéed vegetables to the pot. Add the dried
               of lamb, fat trimmed,   apricots, cinnamon stick, bay leaf, allspice,
               cut into cubes         moroccan spice and ginger and stir to coat.
               (or boneless lamb
               shoulder, fat          6.  Add the plum tomatoes and broth and bring
               trimmed)               everything to a boil for 5 minutes.
               ½ cup dried apricots   7.  Cover the pot and place in the oven for
               1 cinnamon stick       1½ hours (check partway through to see if more

               1 bay leaf             water or broth is needed). Stir in the chickpeas,
                                      cover and return to the oven for another
               1½ tsp. ground         30 minutes.
               allspice
                                      8.  Remove from the oven and serve hot with your
               1½ tsp. Moroccan
               spice, such as ras el   choice of rice, couscous, pita bread or your favorite
               hanout                 rustic bread.
               ½ tsp. ground ginger

               6 canned, peeled         NUTRITION DATA FOR 1 SERVING:
               plum tomatoes,           Calories 431kcal     Sodium 167 mg
               halved                   Total Carbohydrates 56g  Potassium 96mg
                                        Protein 37g          Dietary Fiber 3g
               2½ cups low-sodium       Total Fat 8g         Sugars 8g
               beef broth
                                        Saturated Fat 2g     Vitamin A 4% Daily Value
               1 (15-oz.) can           Polyunsaturated Fat 4g  Vitamin C 18% Daily Value
               chickpeas                Monounsaturated Fat 1g  Calcium 31% Daily Value
                                        Trans Fat 2g         Iron 29% Daily Value
                                        Cholesterol 48mg


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