Derrell Smith Braises a Perfect Lamb and Fluffs Couscous for an Easy Dinner | Tastemade

Want a stunning family meal sure to impress? Look no further than Chef Derrell Smith's juicy lamb, herby couscous and spiced-up watermelon & feta salad. It's springtime, baby!

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Springtime Dinner
Ingredients:
4-6 American lamb shanks
1 tbsp of olive oil
2 tbsp of freshly chopped rosemary
1 tbsp of fresh thyme leaves
2 tbsp of tomato paste
3 cloves garlic, minced
1/2 tsp ground clove
1/4 tsp ground allspice
1 tbsp peppercorns
1 bay leaf
1 large Granny Smith apple, sliced
2 large shallots or 1 medium yellow onion, sliced 2 cups apple cider
1 cup broth of choice (beef, chicken, vegetable)
2 cups of Israeli couscous
2 1/4 cups of vegetable broth 1tbsp of butter
2 cups of finely shredded spinach 3tbls of fresh-squeezed lemon
1⁄4 cup of olive oil
1⁄4 cup of pine nuts
2 scallions
2.5-3lb watermelon
8oz block of feta
3tbsp of basil oil or olive oil
1tbsp of lime juice
1tsp of lime zest
1tbsp of fresh herbs (basil and mint) 1tsp of Za’atar and Sumac
Steps:
1. Season the lamb generously with salt and pepper.
2. Combine rosemary, thyme, tomato paste, garlic, clove, and allspice in a small bowl. Stir together until well-combined paste forms.
3. Rub the paste liberally all over each lamb shank.
4. Place olive oil in a large pot or Dutch oven on the stove over medium-high heat.
5. Place lamb shanks in the pot once hot and brown on all sides.
6. Add the peppercorns, bay leaf, apple slices, and shallots (or onions) to the pot.
7. Pour the apple cider and broth over top and gently stir.
8. Cover with foil and place in the oven at 350°F for 4 hours, until completely tender
9. Note: Periodically check sauce reduction, add water as needed.
10. In a saucepan bring broth to a boil and stir in couscous butter and salt.
11. Remove pan from heat and let couscous stand and cover for 5 minutes.
12. Fluff couscous with a fork and transfer to a bowl.
13. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely.
14. Stir in spinach, scallions and sprinkle over pine nuts.
15. Serve at room temperature or chilled.
16. Cut watermelon into 1⁄2 inch squares or melon ball size.
17. Cut feta into 1⁄2 inch squares.
18. Whisk together basil oil/olive oil, lime juice, zest salt & pepper.
19. Toss watermelon and feta with dressing, serve on a platter or bowl, with fresh herbs and seasonings, drizzle with balsamic glaze.
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