Red Wine-Braised Lamb With Saffron Rice, Mint Pistou And Pickled Peaches Recipe

Recipe By Slurrp

This red wine-braised lamb dish is a flavorful and tender delight. The lamb is slow-cooked in a rich red wine sauce, infusing it with deep, savory flavors. Served with fragrant saffron rice, the dish is topped with a refreshing mint pistou and tangy pickled peaches, adding a burst of brightness to each bite. This recipe is perfect for a special occasion or a cozy dinner at home.

4.2
28 Rating -
Rate
Non Vegdiet
6hr 30minstotal
6hr 30m.total
Red Wine-Braised Lamb With Saffron Rice, Mint Pistou And Pickled Peaches
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Ingredients for Red Wine-Braised Lamb With Saffron Rice, Mint Pistou And Pickled Peaches Recipe

  • 1/2 pound Lamb Shoulder, Cut Into Chunks
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1 cloves Cloves Garlic, Minced
  • 1/4 cup Red Wine
  • 1/2 cup Beef Broth
  • 1/2 sprig Fresh Thyme
  • 1/2 Bay Leaves
  • 1/2 cup Saffron Rice
  • 1/4 cup Fresh Mint Leaves
  • 1/2 cloves Cloves Garlic
  • 1/2 tablespoon Lemon Juice
  • 0.06 cup Olive Oil
  • 1/2 Peaches, Sliced
  • 1/4 cup White Vinegar
  • 0.13 cup Sugar
  • 1/4 teaspoon Whole Peppercorns
  • 1/4 teaspoon Mustard Seeds

Directions: Red Wine-braised Lamb With Saffron Rice, Mint Pistou And Pickled Peaches Recipe

Cooking Directions

  • STEP 1.Season the lamb with salt and pepper, then sear it in a hot pan until browned on all sides.
  • STEP 2.Remove the lamb from the pan and set aside. In the same pan, sauté onions, carrots, and garlic until softened.
  • STEP 3.Deglaze the pan with red wine, scraping up any browned bits. Add beef broth, thyme, and bay leaves.
  • STEP 4.Return the lamb to the pan and bring the liquid to a simmer. Cover and cook on low heat for 2-3 hours, until the lamb is tender.
  • STEP 5.While the lamb is cooking, prepare the saffron rice according to package instructions.
  • STEP 6.For the mint pistou, blend fresh mint leaves, garlic, lemon juice, and olive oil until smooth.
  • STEP 7.To pickle the peaches, combine vinegar, sugar, and spices in a saucepan. Bring to a boil, then add sliced peaches and simmer for 5 minutes.
  • STEP 8.Once the lamb is done, remove it from the pan and let it rest for a few minutes before slicing.
  • STEP 9.Serve the lamb over saffron rice, drizzle with mint pistou, and garnish with pickled peaches. Enjoy!

Cooking Tips

  • Choose a good quality red wine for braising to enhance the flavor of the lamb.
  • Make sure to sear the lamb well to develop a rich crust and seal in the juices.
  • Let the lamb rest before slicing to allow the juices to redistribute and keep the meat tender.

Storage and Serving

  • Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the lamb gently in a covered pan with a splash of broth or wine to keep it moist.
  • Serve the lamb with the saffron rice, mint pistou, and pickled peaches for a complete and delicious meal.
Nutrition
value
1492
calories per serving
92 g Fat106 g Protein15 g Carbs10 g FiberOther

Current Totals

  • Fat
    92g
  • Protein
    106g
  • Carbs
    15g
  • Fiber
    10g

MacroNutrients

  • Carbs
    15g
  • Protein
    106g
  • Fiber
    10g

Fats

  • Fat
    92g

Vitamins & Minerals

  • Calcium
    192mg
  • Iron
    10mg
  • Vitamin A
    2458mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    24mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    76mcg
  • Vitamin B12
    6mcg
  • Vitamin C
    53mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    203mg
  • Manganese
    6mg
  • Phosphorus
    1068mg
  • Selenium
    21mcg
  • Zinc
    12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp