Recipe: Tajine of salt meadow lamb

Name: Tajine d'agneau de prés-salés
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 6 portions
Ingredients: 6 morceaux de collier d'agneau de 100 g environ1 épaule d'agneau désossée coupée en 12 pièces300 g de carottes de sable épluchées et taillées de 4 à 5 cm sur la longueur300 g de mirabelles juste ébouillantées, les noyaux retirés égouttées et débarrassées a part en conservant le juset une dizaine de mirabelles crues juste dénoyautées pour la présentation finale2 petites courgettes taillées en bâtonnets de 5 à 6 cm2 oignons émincés2 citrons confits, l'intérieur retiré, les peaux coupées en minuscule brunoise2 gousses d'ail dégermées et hachées1 grosse cuiller de concentré de tomate ou 20 cl de bons coulis de tomate1 bouquet garni : thym, citron, laurier et coriandrehuile neutre (pépins de raisins ou tournesol)sel fin3 cuillers à soupe de ras el hanout2 cuillers à soupe de miel de bruyère (si vous avez).

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 10 min

Cook 120 min

Total 2h10

Servings 6 serv.

Ingredients for 6 servings

6 pieces of lamb neck about 100 g each
1 boned lamb shoulder cut into 12 pieces
300 g of sandy carrots peeled and cut 4 to 5 cm in length
300 g of mirabelles just blanched, pits removed drained and set aside separately while preserving the juice
and about a dozen raw mirabelles just pitted for final presentation
2 small zucchini cut into sticks 5 to 6 cm
2 sliced onions
2 preserved lemons, insides removed, skins cut into tiny brunoise
2 cloves of garlic degerminated and chopped
1 large spoon of tomato concentrate or 20 cl of good tomato coulis
1 bouquet garni: thyme, lemon, bay leaf and coriander
neutral oil (grape seeds or sunflower)
fine salt
3 tablespoons of ras el hanout
2 tablespoons of heather honey (if you have it)

Step-by-step directions

1- In a tajine or in a large pot, pour two tablespoons of neutral oil then when it is hot brown your pieces of meat in it (they must be well colored) remove them and remove a little oil from your container.

2- Put your pieces back in your container, heat by adding your chopped onions, your garlic, your lemon dice and your bouquet garni, salt and sprinkle with ras el hanout while stirring, let it sweat for 10 minutes covered.

3- Then add the tomato and honey, stir then incorporate the carrot sticks, moisten with the juice of the mirabelles, complete with water to the level, test the seasoning at a boil and let cook 1 hour 30 minutes covered at a very gentle boil, 10 minutes before the end, add zucchini and cooked mirabelles then at the last moment the raw ones.
Of course, you understood it, this tajine may seem a bit "unconventional" but of course salt meadow lamb can be replaced by a good farm lamb.
Above all, do not omit to incorporate neck into your tajine, it is this part that will give it that unmistakable lamb taste (as in cassoulet).

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