Last weekend we participated in the Idaho Preferred booth at the Green Expo in Boise. The expo was a chance to showcase green and sustainable businesses around Idaho. It was also a great opportunity to make some new friends, talk about Lava Lake and feast on yummy lamb.

Life’s Kitchen agreed to prepare our lamb. They are a fantastic organization based in Boise that transforms the lives of at risk teens by training them in the culinary arts. The program supports itself through catering, a cafe, and donations. Their students go on to become successful chefs and food service professionals – what a great mission!

Maggie, of Life’s Kitchen, left us with the recipe for the moorish lamb dish served at the booth. She prepared the dish using lamb shanks, although it would also be good with shoulder.

Lamb in the Moorish Style from El Caballo Rojo in Cordoba

  • 1 Tbsp olive oil
  • lamb shanks
  • 2/3 cup finely chopped onion
  • 1/3 cup very finely chopped green pepper
  • 1 tsp paprika
  • 1 Tbsp brandy
  • 1/3 cup dry white wine
  • few strands of saffron
  • 1/2 cup chicken broth
  • 2 Tbsp wine vinegar
  • 1 1/2 Tbsp honey

In a dutch oven, heat oil and brown meat on all sides.  Sprinkle with salt.

Add onion and green pepper and sauté until slightly softened.

Stir in paprika, then brandy, wine and softened saffron and simmer for 5 minutes.

Add broth and bring to boil. Cover the pot with a tight fitting lid or aluminum foil. Place in a 300 degree oven until meat is tender when poked with a fork (3-4 hours). Stir in vinegar and honey, taste for salt and pepper, and simmer on the stovetop 10 minutes more before serving.