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| Sheep Herd, Col du Bonhomme, Tour du Mont Blanc |
In the 1950s my mom used to take
leftover lamb and make this almost Moroccan-like raisin and rice dish. I
remember liking it at the time, unless I got a piece of lamb fat that my dad
insisted not be wasted. So I decided to modernize the recipe and try to
recapture my mom’s frugality and ingenuity.
The premise is that you have
roasted a boneless leg of lamb previously and have leftovers:
2 cups brown rice
1 pound of cooked lamb, trimmed
of fat and sliced into bite-sized strips
2 cups golden raisins
3 tablespoons olive oil
1 medium onion, peeled and
chopped coarsely
2 cups lamb gravy from your roast
1 cup chopped parsley
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon orange zest
1 juice from one orange
1 cup of the white wine you are
drinking, or chicken stock, as needed
Salt
and freshly ground pepper to taste
Preparation: 1. Cook the brown rice according to
directions, or cook it in a rice cooker and hold for serving. 2. In a large fry pan heat the olive oil and sauté
the onions until they just start caramelizing.
3. Add the lamb and lamb gravy and sauté for five minutes to heat the meat
through. 4. Add the spices, parsley, orange
zest, orange juice and salt and pepper and stir until well mixed. Add a splash
of white wine or chicken stock if the sauce is too thick.
Presentation: Put a couple of spoonfuls of the brown rice
in the center of the plate and ladle the lamb onto the rice. Serve with fresh
toasted bread, a glass of wine and a crisp side salad.
Variations: If you did not make lamb gravy, use a package
of gravy starter, or a packet of Lipton’s Onion soup to start the gravy. Soak
the golden raisins in port, Madeira, or red wine for 10 minutes to add a little
depth to the flavor.
Enjoy!
Richard Wottrich
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