Braised Moroccan Lamb

California Raisin Marketing Board
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 80 mins


1 bone-in leg of lamb (3 to 4 pounds)
2teaspoons ground cumin, divided
1teaspoon freshly ground pepper
1/2teaspoon chopped fresh thyme
3/4teaspoon salt, to taste
3/8teaspoon pepper, to taste
4tablespoons olive oil, divided
1/2pound (1 large) onion, coarsly chopped
1large carrot, peeled and coarsly chopped
1 celery stalk, coarsley chopped
2 garlic cloves, sliced
1teaspoon chopped fresh rosemary
1cup dry red wine
2cups chicken, veal or lamb stock
1medium tomato, ends removed and coarsely chopped (about 1 cup)
1cup blanched whole almonds, lightly toasted
2cups California raisins


  1. Braise the Lamb: Preheat the oven to 450F. Lay the lamb out, skin side down, and sprinkle with 1 teaspoon cumin, pepper and thyme. Roll and tie well with butcher’s string. Season the outside lightly with salt and pepper.
  2. Heat 2 tablespoons of the oil in an ovenproof casserole slightly larger than the lamb. Brown the lamb on all sides; then pour out the oil. Add the remaining 2 tablespoons of the oil to the casserole; stir in the onion, carrot, celery, and garlic. Over medium-high heat, cook until the onion has colored slightly, 4 to 5 minutes. Sprinkle with the remaining 1 teaspoon of cumin and the rosemary; deglaze the pan with the red wine and bring to a boil. Pour in the stock; add the tomato; season with 1/2 teaspoon each of salt and pepper; cover and transfer to the oven. Braise until almost tender, about 1 hour.
  3. Sauce: Remove meat and keep warm. With a slotted spoon, separate the vegetables from the sauce and purée in a blender. Scrape back into the sauce and reduce just until the sauce thickens slightly. Strain into a clean casserole; add the almonds and raisins and return to the oven for about 15 minutes longer, until the lamb is very tender and the raisins are soft. (If sauce thickens too much, thin with a little stock).
  4. To Serve: Cut lamb into slices and arrange on heated plates. Spoon some sauce over, placing the raisins and almonds on and around the meat. Serve immediately. Pass any remaining sauce in a small bowl.

Recipe by Chef Wolfgang Puck, courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 23.67
  • Calories 660
  • Fat 31g
  • Saturated Fat 5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 18g
  • Cholesterol 100mg
  • Sodium 500mg
  • Potassium 1230mg
  • Carbohydrate 54g
  • Fiber 6g
  • Sugars 34g
  • Protein 40g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 15%
  • Calcium 15%
  • Iron 30%