Tunisian Slow-cooked Lamb with Rosemary Recipe

The Tunisian Slow-cooked Lamb with Rosemary Recipe is a testament to the rich culinary tapestry of North African cuisine. This traditional dish intertwines the robust flavors of tender lamb, aromatic garlic, and a medley of Tunisian spices to create a truly delectable culinary experience.

Rooted in the heart of Tunisia’s gastronomic heritage, this slow-cooked lamb dish is a testament to the art of marrying simple ingredients to yield complex flavors. The method of slow-cooking, infused with the essence of rosemary and an array of carefully chosen spices, works harmoniously to develop a taste profile that is deeply satisfying.

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Beyond its irresistible taste, the dish also offers an array of potential health benefits. Lamb, a primary ingredient, stands as an excellent source of high-quality protein, essential amino acids, and vital nutrients like vitamin B12, zinc, and iron. These nutrients play pivotal roles in supporting bodily functions, ranging from maintaining healthy blood cells to fortifying the immune system and facilitating energy production.

At the heart of this dish, rosemary contributes more than just its aromatic essence. This herb has long been associated with potential health perks, including the presence of antioxidants and anti-inflammatory compounds that can support digestive health and cognitive function. Similarly, garlic, with its unique profile of allicin, holds promise in aiding cardiovascular health by potentially lowering blood pressure and cholesterol levels. The carefully curated blend of Tunisian spices doesn’t just elevate the taste but also adds a layer of potential antioxidant and anti-inflammatory benefits.

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Overall, the Tunisian Slow-cooked Lamb with Rosemary recipe is a manifestation of Tunisia’s culinary heritage and its emphasis on using basic ingredients in ingenious ways. This dish not only tantalizes the taste buds but also offers a potential array of health advantages, underlining the harmonious blend of flavor and nutrition that lies at the heart of Tunisian cuisine.

How To Make Our Tunisian Slow-cooked Lamb with Rosemary Recipe

Ingredients (8 Servings)

3 lbs Lamb Shoulder Bone In
1 tsp salt
1 tsp ground turmeric
1 tsp cayenne pepper
l¼ cup olive oil
1 red onion, cut into chunks
1 lemon, cut into chunks
6 sprigs fresh rosemary
3 tbsp chopped coriander
3 tbsp parsley

Instructions

1. Prepare the lamb shoulder by trimming excess fat and patting it dry with paper towels.

a. Trim any visible fat from the lamb shoulder.
b. Use paper towels to gently dry the surface of the lamb.

2. In a bowl, mix the salt, ground turmeric, and cayenne pepper to create a spice blend.

a. Measure 1 teaspoon of salt and add it to the bowl.
b. Add 1 teaspoon of ground turmeric to the bowl.
c. Include 1 teaspoon of cayenne pepper in the spice blend.

3. Rub the spice blend all over the lamb shoulder, ensuring even coverage.

a. Sprinkle the spice blend evenly over the lamb’s surface.
b. Use your hands to massage the spices into the meat, creating a coating.

4. Heat olive oil in a large skillet over medium-high heat.

a. Place a large skillet on the stove.
b. Pour ¼ cup of olive oil into the skillet.
c. Set the heat to medium-high.

5. Sear the lamb shoulder in the skillet until golden brown on all sides.

a. Gently place the lamb shoulder in the hot skillet.
b. Allow each side to sear until it develops a golden-brown crust.
c. Rotate the lamb to ensure even browning.

6. Transfer the seared lamb to a slow cooker or a deep roasting pan.

a. Carefully move the seared lamb from the skillet.
b. Place the lamb in a slow cooker or a deep roasting pan.

7. Arrange the chunks of red onion and lemon around the lamb.

a. Scatter the chunks of red onion around the lamb.
b. Place the chunks of lemon alongside the lamb.

8. Tuck fresh rosemary sprigs around the lamb for aromatic flavor.

a. Nestle the fresh rosemary sprigs near the lamb.

9. Sprinkle the chopped coriander and parsley over the lamb and aromatics.

a. Evenly distribute the chopped coriander over the lamb.
b. Follow by sprinkling the chopped parsley over the dish.

10. Cover the slow cooker or roasting pan and set it to low heat.

a. Place the lid securely on the slow cooker or pan.
b. Adjust the heat setting to low for slow cooking.

11. Allow the lamb to cook slowly for approximately 6-8 hours until tender.

a. Leave the lamb to cook undisturbed for the designated time.

12. Once cooked, the lamb should be easily pulled apart with a fork.

a. Test the lamb’s tenderness by gently pulling it with a fork.

13. Carefully remove the lamb from the slow cooker or roasting pan.

a. Using utensils, carefully lift the cooked lamb from the dish.

14. Shred the lamb into bite-sized pieces using forks.

a. Use two forks to shred the lamb into smaller, manageable pieces.

15. Serve the succulent slow-cooked lamb with rosemary on a platter, accompanied by the flavorful aromatics and herbs.

a. Arrange the shredded lamb attractively on a serving platter.
b. Include the cooked red onions, lemon chunks, and aromatic rosemary sprigs for added presentation.

Estimated Prep Time: 20 minutes

Cooking Time: 6-8 hours

Pots, Pan and Cooking Equipment Needed forthe Tunisian Slow-cooked Lamb with Rosemary Recipe

Skillet
Slow Cooker or Deep Roasting Pan

Best Way to Store Leftovers From Tunisian Slow-cooked Lamb with Rosemary Recipe

a. Place leftovers in an airtight container.
b. Refrigerate within two hours of cooking.
c. Consume within 3-4 days.
d. Reheat gently to preserve texture.
e. Freeze for longer storage.
f. Label container with date.

Tips and Tricks For Easier Creation

Use fresh rosemary for optimal flavor.
Adjust spices to personal taste.
Let lamb rest before shredding.
Skim excess fat for a lighter dish.
Garnish with extra fresh herbs.
Serve with crusty bread for dipping.

Side Dishes and Desserts For the Tunisian Slow-cooked Lamb with Rosemary Recipe

a. Couscous with sautéed vegetables.
b. Roasted root vegetables.
c. Mediterranean salad with feta.
d. Warm pita bread and hummus.
e. Quinoa and roasted chickpea bowl.
f. Grilled eggplant with tahini.

How To Serve the Cuban Tunisian Slow-cooked Lamb with Rosemary Recipe

a. Arrange shredded lamb on a platter.
b. Distribute cooked onions and lemon.
c. Garnish with fresh rosemary sprigs.
d. Present alongside chosen side dishes.
e. Provide tongs for easy serving.
f. Encourage guests to savor aromatics.

Dietary Substitution For the Tunisian Slow-cooked Lamb with Rosemary Recipe

1. Vegan Options for the Tunisian Slow-cooked Lamb with Rosemary Recipe:

a. Substitute lamb with seitan.
b. Replace olive oil with coconut oil.
c. Swap fresh rosemary with dried rosemary.
d. Use tofu cubes instead of lamb.
e. Replace lemon with apple cider vinegar.

2. Gluten-Free Options for the Tunisian Slow-cooked Lamb with Rosemary Recipe:

a. Ensure all spices are certified gluten-free.
b. Replace wheat-based turmeric with gluten-free turmeric.
c. Use gluten-free tamari instead of regular soy sauce.
d. Swap couscous with quinoa or rice.
e. Check label of stock for gluten-free certification.

3. Vegetarian Options for the Tunisian Slow-cooked Lamb with Rosemary Recipe:

a. Replace lamb with tempeh or tofu.
b. Substitute chicken broth with vegetable broth.
c. Use plant-based yogurt instead of regular yogurt.
d. Swap honey with maple syrup for sweetness.
e. Replace lemon with lime for a tangy flavor.

4. Mediterranean Diet Options for the Tunisian Slow-cooked Lamb with Rosemary Recipe:

a. Keep the olive oil for healthy fats.
b. Use whole grain couscous instead of regular couscous.
c. Enhance with extra fresh herbs like basil and oregano.
d. Include olives for added Mediterranean flair.
e. Serve with a side of Greek salad.

5. Keto Diet Options for the Tunisian Slow-cooked Lamb with Rosemary Recipe:

a. Opt for cauliflower rice instead of couscous.
b. Use ghee instead of olive oil.
c. Replace onion and lemon with low-carb veggies.
d. Swap regular yogurt with full-fat Greek yogurt.
e. Use a keto-friendly sweetener in place of honey.

6. Heart Healthy Diet Options for the Tunisian Slow-cooked Lamb with Rosemary Recipe:

a. Trim excess fat from lamb before cooking.
b. Use a smaller amount of olive oil.
c. Replace cayenne pepper with smoked paprika.
d. Use low-sodium vegetable broth instead of chicken broth.
e. Serve with a side of steamed vegetables.

7. Paleo Options for the Tunisian Slow-cooked Lamb with Rosemary Recipe:

a. Keep all the original ingredients for a paleo-friendly meal.
b. Use coconut aminos instead of soy sauce.
c. Replace couscous with cauliflower rice or sweet potato rice.
d. Add extra vegetables like bell peppers and zucchini.
e. Choose unprocessed sea salt for seasoning.

8. Low Carb Options for the Tunisian Slow-cooked Lamb with Rosemary Recipe:

a. Replace couscous with cauliflower rice or shirataki noodles.
b. Use a smaller amount of onion to reduce carbs.
c. Choose low-carb vegetables like broccoli and spinach.
d. Swap lemon with vinegar for acidity.
e. Opt for Greek yogurt instead of regular yogurt.

9. Whole30 Options for the Tunisian Slow-cooked Lamb with Rosemary Recipe:

a. Ensure all spices and ingredients are Whole30 compliant.
b. Use ghee instead of butter or other oils.
c. Replace onion with green onion or leeks.
d. Use compliant broth without added sugars.
e. Serve with a side of roasted root vegetables.

10. Weight Watchers Options for the Tunisian Slow-cooked Lamb with Rosemary Recipe:

a. Trim visible fat from the lamb to reduce points.
b. Choose lean cuts of lamb or use skinless chicken.
c. Use cooking spray instead of olive oil for fewer points.
d. Replace couscous with a zero-point vegetable like zucchini.
e. Opt for non-fat Greek yogurt to reduce points.

11. Low Fat Options for the Tunisian Slow-cooked Lamb with Rosemary Recipe:

a. Trim all visible fat from the lamb.
b. Use a minimal amount of olive oil or cooking spray.
c. Replace full-fat yogurt with non-fat yogurt.
d. Use lean chicken breast instead of lamb.
e. Serve with a side of steamed vegetables.

12. Vegetable Variations for the Tunisian Slow-cooked Lamb with Rosemary Recipe:

a. Replace lamb with eggplant for a vegetarian version.
b. Use portobello mushrooms in place of meat.
c. Create a medley of roasted vegetables as the base.
d. Swap the red onion with shallots or leeks.
e. Experiment with different herbs like thyme and sage.

It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.

FAQ About the Tunisian Slow-cooked Lamb with Rosemary Recipe

What is the main protein used in the Tunisian Slow-cooked Lamb with Rosemary Recipe?
The main protein used in the Tunisian Slow-cooked Lamb with Rosemary Recipe is 1.5kg lamb shoulder, bone in.

Are there any dietary restrictions considered in the Tunisian Slow-cooked Lamb with Rosemary Recipe?
Yes, the recipe provides substitutions for various dietary programs, including vegan, gluten-free, vegetarian, Mediterranean, keto, heart-healthy, paleo, low-carb, Whole 30, Weight Watchers, low-fat, and vegetable variations.

What are the key seasonings used in the Tunisian Slow-cooked Lamb with Rosemary Recipe?
The key seasonings used in the Tunisian Slow-cooked Lamb with Rosemary Recipe include 1 tsp salt, 1 tsp ground turmeric, and 1 tsp cayenne pepper.

What fresh herbs are used in the Tunisian Slow-cooked Lamb with Rosemary Recipe?
The recipe incorporates 6 sprigs of fresh rosemary, as well as 3 tbsp each of chopped coriander and parsley.

How is the protein cooked in the Tunisian Slow-cooked Lamb with Rosemary Recipe?
The lamb shoulder is slow-cooked to tender perfection, enhancing its flavors and creating a hearty dish.

Final Thoughts

The Tunisian Slow-cooked Lamb with Rosemary Recipe presents a delectable dish rooted in Tunisian flavors. This recipe features succulent 1.5kg lamb shoulder, bone in, enriched with 1 tsp salt, 1 tsp ground turmeric, and 1 tsp cayenne pepper. The use of ¼ cup olive oil enhances the dish’s taste. Red onion and lemon chunks contribute to the Mediterranean essence.

The inclusion of 6 sprigs of fresh rosemary imparts a delightful aroma. The final touch comes from 3 tbsp each of chopped coriander and parsley. This recipe methodically slow-cooks the lamb to tender perfection, creating a hearty and satisfying meal.