Easter Lamb Leftovers Tagine-Style

We cooked leg of lamb for Easter and we prepared it Jamie Oliver-style - stuffed with a pancetta, sage, garlic and rosemary paste.

Cooked at 400 degree F for just over 90  minutes, the 7lb leg was great for both kids and adults. What I mean is that it was medium-well on the outside and pinky-medium inside.

We had tonnes of leftovers and, rather than contemplating cold lamb, I decided to cook a second meal – a Moroccan-inspired tagine – straight after the first.

All it took was cubing the leftover lamb, adding it with an onion, sliced, garlic, sliced, half a bottle of red wine, a cup of water, a tablespoon of Pimenton de la Vera (Spanish smoked paprika) and two teaspoons of fresh Harissa (that we had scored from our local farmer’s market a few days earlier).

After half an hour simmering over a medium heat I added two small cans of diced tomatoes, a preserved lemon (quartered) and a healthy dose of salt and pepper and then further simmered the tagine until the sauce thickened around the lamb cubes.

After letting it cool and refrigerating, we ate the tagine tonight with some sauteed broccoli rabe. For variety you could add chickpeas to the Tagine or serve over cous cous (full disclosure: we’re trying to cut back on carbs at night).

Either way, it’s delicious.

- Matthew

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