Wow where do I start with this recipe. I guess I can start with the fact that I love lamb; it’s funky flavor, the bits of fat that are different than steak or pork and the sides and fruit that go with it.
This particular recipe I completely and totally gained my idea from Chicken Marbella. It has both prunes and capers, so it’s salty, sweet and briny. It’s such a fun combination for your tastebuds, then partner it with lamb and it’s over the top.
This is a recipe that will engage your mind and your senses. Enjoy!
The original Chicken Marbella is a delicious recipe from The Silver Palette in NYC. This version switches out lamb for chicken. It's amazing.
Persons
4
Serving Size
2 pieces
Prep Time
10 hours
Cook Time
5 hours
Total Time
15 hours
Notes
If you don't have a slow cooker simply use you oven set at 250.
Ingredients
- 2 lb lamb leg cut into 2" chunks
- 1/4 cup olive oil
- 1/2 cup red Wine Vinegar
- 1 cup large pitted prunes
- 1 cup large green olives
- 2 Tbsp capers (with liquid)
- 4 each bay leaves
- 8 cloves of garlic, peeled and chopped
- 2 Tbsp dry oregano
- 2 Tbsp Sauce Goddess Super Chunk Steakhouse
- 2 Tbsp brown sugar
- 1 cup dry Sherry (or red wine or white wine)
Instructions
Marinade!
- Place lamb, olive oil, vinegar, 1/2 cup prunes, capers, bay leaves, garlic, oregano and Super Chunk Steakhouse seasoning in a bowl large enough that you can mix everything together well.
- Marinade 8-10 hours.
Cooking!
- These instructions are for slow cooker version. It is also great in the oven, or pressure cooker.
- Pour the entire contents of the marinade container into the slow cooker.
- Cook on high for 2 hours. Or low for 4 hours,
- Remove meat, veggies and bay leaves from the slow cooker. Drain the liquid into a tall glass jar. Your going to remove some of the excess fat, so now spoon or pour off the extra fat from the top of the glass jar.
- Add everything back to the cooker.
- Add brown sugar and sherry and cook for another 1 hour or until the meat is tender.
