Here is a new international cooking post from the Moroccan Cuisine. When trying to eat healthy vegetable tagine are the best. I am not a big meat fan but I like the taste meat adds to the food, especially the stock. Unfortunately my tagine is only for serving so I use the regular cooker method. This tagine is also small and serves only one person, that's why the lamb chops kinda looked big. Other than the look, it was finger licking delicious.
I prepared and grilled the lamb chops apart from the tagine. I usually like it better this way but I used some of the pieces removed from them in the tagine stock to add the lamp taste to the vegetables. Make sure you remove all unwanted pieces from the lamb chops before grilling, it usually depends on the person's whether they like to keep some fat parts in them.
Remember that Artichokes are a superfood in every sense of the word... 1 Dietary Fiber. 2 Digestive Support. 3 Cholesterol. 4 Brain and Cognitive Benefits. 5 Liver Health. 6 Cancer Prevention. 7 Folic Acid ... read more mind blowing facts about them!
For Grilling The Lamb Chops Apart
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
Pinch black pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic, rosemary, pepper, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Recipe courtesy of Giada De Laurentiis
Peas and Artichokes Tagine
Lamb chop pieces ( I used some small pieces only for taste)
1 medium onion, chopped (plus an one more onion, sliced, if cooking in a tagine)
3 cloves garlic, finely chopped or pressed
2 teaspoons salt
2 teaspoons ginger
1 teaspoon pepper
1 teaspoon turmeric
1/4 teaspoon saffron threads, crumbled
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro (coriander)
1/2 cup olive oil
(about 1/2 kg) peas
(about 1/2 kg) artichoke bottoms
1 preserved lemon, optional
Combine the pieces meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn the meat and brown it on all sides.
Add about three cups of water, cover, and increase the heat to high until pressure is achieved or the liquids boil.
Reduce the heat to medium and cook with pressure for 25 minutes (or simmer conventionally for 40 to 60 minutes).
Add the peas, artichoke bottoms and saffron. If the liquids are not level with the vegetables, add a little more water. Cover, bring back to pressure and cook for 12 to 15 minutes (or simmer for 25 to 30 minutes), until the vegetables are tender. Check the seasoning and If necessary, reduce the liquids until a rich sauce has formed.
Move the vegetables and sauce to the serving plate and add the grilled lamb chops on top.
Serve with Moroccan bread for scooping up the meat and vegetables.