Lamb With Peaches

Recipe by Will Price
READY IN: 2hrs 20mins




  • Place lamb in a 12-inch skillet (cast iron preferred) and turn heat to medium-high.
  • Season with salt, and add cinnamon, cayenne, onion and wine (water).
  • Bring to a boil, cover and adjust heat so the mixture simmers steadily.
  • Cook 1 to 1 1/2 hours, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry (this probably means the heat is too high, turn it down a bit) When the meat feels tender when poked with a sharp knife, remove the onion and cinnamon stick, then turn the heat to medium high and cook off any remaining liquid, allowing the lamb to brown a little.
  • Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges.
  • Stir in the peaches, and continue to cook, gently tossing or stirring the mixture until the peaches are glazed and quite soft but still intact, about 5 minutes.
  • Stir in the lemon or lime juice and most of the parsley and cilantro.
  • Taste and adjust seasonings.
  • Garnish with what's left of the herb and serve.