RCI-MT.003.0057.001
Macedonian Lamb and Chick Peas
Macedonian Lamb and Chick Peas from the Recidemia collection
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- ⁄3 qts. Cooked chick Peas3 1 unitdrained, rinsed and heated
- ⁄2 lbs. California ripe olives1 1 unitwhole, pitted
- ⁄2 lbs. Diced1 1 unitseeded tomatoes
- ⁄2 cups lemon juice1 1 unit
- ⁄2 cups Chopped parsley1 1 unit
- ⁄4 cup Minced Serrano peppers3 unit
- lbs. Boneless leg of Lamb6 unit
- cut into 1-inch pieces1 unit
- ⁄4 cup olive oil3 unit
- ⁄4 cup Minced garlic1 unit
- ⁄2 Tbsp. kosher salt2 1 unit
- ⁄2 lbs. Eggplant4 1 unitsliced into
- ⁄4-inch thick discs3 unit
- -inch skewers12 unit
Method
1
Cut the 6 lbs. boneless leg of lamb into 1-inch pieces and pat dry with paper towels.
2
Peel and mince the garlic, seed and dice the tomatoes, mince the Serrano peppers, and chop the parsley; set aside separately.
3
Slice the eggplant into 3/4-inch thick discs, then salt lightly and let sit for 15 minutes to release excess moisture.
15 minutes
4
Heat 3/4 cup olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
5
Working in batches, sear the lamb pieces for 2-3 minutes per side until browned, then transfer to a plate.
5 minutes
6
Add the minced garlic and Serrano peppers to the same pot and cook for 1 minute until fragrant.
7
Return the lamb to the pot and add the diced tomatoes, lemon juice, and kosher salt; bring to a simmer.
2 minutes
8
Reduce heat to medium-low, cover, and simmer for 30-35 minutes until the lamb is tender, stirring occasionally.
32 minutes
9
Pat the eggplant discs dry and add them to the pot along with the heated chick peas and whole olives; stir gently to combine.
2 minutes
10
Simmer uncovered for 15-20 minutes until the eggplant is tender and flavors are melded.
17 minutes
11
Taste and adjust seasoning with additional salt if needed, then stir in the chopped parsley just before serving.
12
Transfer to a serving dish and serve warm with crusty bread or over rice.