Sugar 'n" Spice Lamb

Name: Sugar 'n" Spice Lamb
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 serving(s)
Ingredients: 4 (8 ounce) lamb steaks, shoulder; 1/2 cup soy sauce; 1/2 cup sweet marsala wine; 2 tablespoons garlic, minced; 4 teaspoons ground cumin; 2 teaspoons smoked paprika; 3 tablespoons olive oil; 3 tablespoons olive oil; 2 large onions, chopped; 2 tablespoons flour; 4 teaspoons ground cinnamon; 1 teaspoon cayenne pepper; 2 teaspoons kosher salt; 1 tablespoon butter; 2 cups chicken stock; 1/4 cup brown sugar; 1 cup carrot, peeled, 1-inch pieces; cooked couscous (optional); 2 lemons, sliced into rounds

Submitted by Oolala

"From the "Meat Club (Girls Only) Cookbook" by Vanessa Dina, Kristina Fuller and Geema DePalma. "For Gals Who Love Their Meat!" The recipe says to marinate lamb overnight for sumptuous experience. Braise lamb for 2-3 hours for this dish. Can't wait to try it. I didn't include marination time in cooking time."

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Ready In:: 3hrs 30mins
Ingredients:: 19
Serves:: 4

ingredients

4 (8 ounce) lamb steaks, shoulder
For the marinade
¹⁄₂ cup soy sauce
¹⁄₂ cup sweet marsala wine
2 tablespoons garlic, minced
4 teaspoons ground cumin
2 teaspoons smoked paprika
3 tablespoons olive oil
For Cooking
3 tablespoons olive oil
2 large onions, chopped
2 tablespoons flour
4 teaspoons ground cinnamon
1 teaspoon cayenne pepper
2 teaspoons kosher salt
1 tablespoon butter
2 cups chicken stock
¹⁄₄ cup brown sugar
1 cup carrot, peeled, 1-inch pieces
cooked couscous (optional)
2 lemons, sliced into rounds

directions

Place the lamb steaks in a baking dish or large, heavy-duty self sealing plastic bag ("ziplock").
Combine the soy sauce, Marsala wine, garlic, cumin, paprika, and 3 tablespoons of the oil in a small bowl.
Pour the mixture over the lamb and refrigerate, covered, overnight.
Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Saute the onions until they are translucent and soft. Remove them with a slotted spoon and set aside. Leave the pot on the heat.
In a small bowl, mix the flour, cinnamon, cayenne and salt. Take the steaks out of the marinade and coat in the flour mixture. Save the marinade for braising.
Melt the butter in the Dutch oven and brown the lamb steaks. Once the steaks are browned on all sides, pour the reserved marinade, the stock, and the cooked onions over the top, stirring to incorporate any browned bits from the bottom of the pan. The liquid should cover the lamb halfway.
Braise, covered, on the stove top, over low to medium heat for 2-3 hours, until fork tender.
Add the brown sugar and carrots during the last half hour of cooking.
Serve over couscous with lemon slices.

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Reviews

Delicious! I'll make this again soon.

PamBartlett

RECIPE SUBMITTED BY

Oolala

I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin

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