Slow Cooked Lamb & Jeweled Rice
Share
Slow-cooked, tender lamb in a rich tomato sauce with chickpeas pairs beautifully with jeweled rice studded with nuts and dried fruit. It’s elevated enough for a special occasion, yet comforting and easy to make (exactly what you want on your Seder table, or any table that calls for something special).
Serves 4–6
Slow Cooked Leg of Lamb & Chickpeas
INGREDIENTS
- ~2 lbs. butterflied leg of lamb
- 2 tsp. Kosher salt
- 2 tsp. ground black pepper
- 24 oz. jar of Saturday Sauce
- 32 oz. chicken bone broth
- 15 oz. can chickpeas, drained and rinsed
- Tbsp. of silan (date syrup)
DIRECTIONS
- Pat the lamb dry and season generously on both sides with salt and pepper. Heat a Dutch oven over medium-high heat. Sear the lamb until browned on all sides (about 3–4 minutes per side).
- Place your Saturday Sauce in a pressure/slow cooker and add in your lamb, along with chicken consomme, chickpeas and silan. Slow cook on high pressure for seven hours.
- Once complete, boil for 30 minutes (valve open) to reduce the sauce. Serve & enjoy.
Jeweled Rice
INGREDIENTS
- ¼ cup + 1 Tbsp. extra virgin olive oil
- 2 cups basmati rice, rinsed
- 3 cups hot water
- 1 Tbsp. chicken consomme powder
- 2 tsp. Kosher salt
- ½ tsp. Turmeric
- ½ cup sliced almonds, toasted
- ½ cup dried apricots, chopped
- ½ cup golden raisins
- ½ cup dried currants
DIRECTIONS
- Heat 1 Tbsp. of extra virgin olive oil in a pot on medium-high heat and toast rice for 5 minutes until fragrant. Add water and chicken consomme. Stir and cover with a lid (wrap lid in a dish towel, or parchment paper followed by aluminum foil) and cook over medium-low heat for about 15 minutes until all the water is absorbed. Fluff with a fork.
- Remove the rice from heat and transfer it to a large mixing bowl. Gently fold in the remaining ingredients—dried fruit, almonds, kosher salt, turmeric, and extra-virgin olive oil—until evenly combined. Serve & enjoy.