A really satisfying one-dish supper, perfect for Sunday night around the fire. Especially on one of those last chilly nights of spring, when lamb is just what you’re craving.
So Greg made the beans. I picked up an easy-peasy mirepoix all chopped and ready to go at Old World Market.
He mixed that with some double smoked bacon from Schaller & Weber (also Old World) and let the beans bubble away for a few hours.
Meanwhile, I was marinating the lamb with some very Moroccan-esque spices: cumin, coriander, cinnamon and cloves. The recipe for Charmoula marinade is right here.
These give it that sultry, earthy flavor:
First you toast the spices briefly:
Then you grind them up in a coffee grinder. (I keep an extra one on hand just for spices. I don’t want my coffee tasting like cumin.)
Add some garlic:
And some oil:
Grill, saute or broil your lamb. (I used shoulder.) Remove the lamb from the bone and chop it. Garnish your bowl of beans with the chopped lamb:
And don’t forget a healthy sprig of cilantro. It really makes the dish.
The meat is more of a garnish, really. This dish is more about the beans. But with those spices, and a nice sprig of cilantro — this is something worth trotting out for company.
