Winter Dinner: Lamb Apricot Tagine and Shredded Sauteed Brussels Sprouts

These are both tried and true recipes to which I make little if any changes. First, the Tagine of Lamb and Apricots in Honey Sauce. I always modify recipes, and I don’t change a thing about this one. It is so easy and delicious. I’ve had problems with simmered lamb coming out tough or dry, but in this recipe you sear the spice coated lamb in a Dutch oven, and then add your onion, liquids, and cook it in a hot oven. I think perhaps it acts as a pressure cooker because it comes out moist and delicious every time. We served it over Israeli couscous, but it’s equally good over regular couscous, brown rice, or quinoa.

We got a lovely bunch of Brussels sprouts from our CSA, but they were not as tightly wrapped, and so I thought they might fall to pieces if I roasted or grilled them. So I pulled out this recipe which I had used at Thanksgiving to great success, and it was just as easy and tasty as I remembered. The Brussels sprouts are sliced thinly, sautéed in butter and finished with a little salt, sugar, and broth, and topped with toasted pecans. It was a great accompaniment to the stew, as the flavors are region neutral.

Do try both these recipes – you will not be disappointed!

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3 thoughts on “Winter Dinner: Lamb Apricot Tagine and Shredded Sauteed Brussels Sprouts

  1. My husband is a huge lamb fan and I think he’d love this. I don’t make it often but I’ll mark this so that when i do, we can try it. The brussel sprout idea is cool and they’re in season right now so that will definitely work for us.

  2. The lamb is really lovely. My husband loves it too, I make it a few times a year. I love the sprout recipe for when I haven’t gotten the most perfect looking sprouts, but they’re still fresh and tasty.

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