From Bon Appetit, November 2007, pp. 70, 73-34
NB: Make the eggplant first, then reheat it to serve with the lamb.
Wine: Shiraz, 2004 “2 up” (South Australia)
Moroccan Lamb (serves 6):
1 1.5lb butterflied boneless leg of lamb, trimmed
2 tbsp good olive oil
.5 cup dry red wine
6 tbsp fresh orange juice
1 tbsp grated peeled fresh ginger
2 tsp finely grated orange peel
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
4 tbps chopped fresh cilantro
2 cups chopped red onions
6 garlic cloves, chopped
2 15.5oz cans garbanzo beans (chickpeas), rinsed, drained
1 cup chicken broth
Place lamb in shallow bowl or glass baking dish; coat with 1 tbsp oil. Add wine, orange juice, ginger, and orange peel to bowl. Mix to coat. Mix cumin, coriander, and cinnamon in small bowl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle with 2 tbsp cilantro. Cover and marinate at room temperature 1 hour or chill up to 4 hours.
Preheat oven to 400F. Heat 1 tbsp oil in large ovenproof skillet over medium-high heat. Remove lamb from marinade, reserving marinade. Add lamb to skillet; sprinkle with salt and pepper. Cook until light brown, about 3 minutes per side. Push lamb to 1 side of skillet. Add onions and garlic to skillet; saute until onions are light brown, about 3 minutes. Pour reserved marinade over lamb. Transfer to oven; roast until instant-read thermometer inserted into center registers 130F for medium-rare, about 15 minutes. Remove lamb from pan, reserving onions and garlic in skillet. Let lamb rest 5 minutes. Slice lamb, transfer to platter, and tent with foil to keep warm.
Place garbanzo beans and broth in medium saucepan; simmer over medium heat 10 minutes. Using slotted spoon, add onions and garlic from skillet to garbanzo bean mixture. Stir; simmer 5 minutes. Remove from heat; add 2 tbsp cilantro. Using potato masher, mash to coarse puree. Season with salt and pepper.
Place scoop of garbanzo bean mash on each plate. Top with lamb slices. Drizzle with juices from skillet and serve.
Eggplant (serves 6):
1 1.75lb eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tbsp olive oil
2 tbsp Sherry wine vinegar
2 tbsp plus 2 tsp chopped fresh oregano
.5 cup crumbled feta cheese
Preheat oven to 450F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tbsp oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 tsp oregano and serve.
Notes:
This was a nice dish. The eggplant was quite tasty. I love the combination of eggplant and oregano. Fresh oregano is an experience… That dried stuff in your spice rack? A pale imitation. Really. Try some of the fresh stuff.
The lamb was tasty, but I didn’t get the timing right and it wound up being a bit cool. I’m still learning how to coordinate the various parts of the meal so that they’re all ready (or at least all warm) at the same time.
D said that it was the best lamb she’d ever had, and that she liked it better than beef. I dunno about better than beef (nothing like a good T-bone), but it was very flavorful.