Easy Entertaining with Michael Chiarello

It's a trip to the Kasbah as Michael goes Moroccan with a party that just sounds exotic. With recipes for Tagine of Lamb Stracotto w/ Spring Onions, Ceci with sage & garlic,Couscous, Dates & figs for dessert with mint tea.

Gameplan
Day Before Party:

• Salt, stack and soak lemon slices for Preserved Lemon.


• Cut lamb and combine with herbs and oils and allow to marinate for Tagine of Lamb Stracatto with Spring Onions.


• Rinse and refrigerate Preserved Lemon slices overnight.


• Slice and par boil potatoes to go in the Tagine of Lamb Stracatto with Spring Onions.


• Slice and add carrots to onions and continue cooking for Tagine of Lamb Stracatto.


• Remove lamb pieces from marinade, and dredge in flour, sauté until brown for Tagine of Lamb Stracatto, then use oil from browned lamb to caramelize par boiled potatoes and carrots.


• Reduce wine and chicken broth for simmering sauce and combine in large pot for Tagine of Lamb Stracatto, place in oven to cook, clean and peel spring onions.


• Combine and prepare all ingredients for Ceci alla Siciliana and refrigerate overnight.


• Remove Tagine of Lamb Stracatto from oven and refrigerate overnight.

1 Hour Before Party:

• Boil water and add cous cous for Cous Cous with Preserved Lemon.


• Reheat Tagine of Lamb Stracatto, add cleaned and peeled spring onions.


• Prep and add cilantro and Preserved Lemon for Cous Cous with Preserved Lemon.

At the party:

• Grill bruschetta and cover with olive oil to serve with Ceci alla Siciliana.

Eat and Enjoy!

Wine Recommendation
Trefethen Double T 2002 Napa Valley Red
Ravenswood 2003 Vintners Blend Zinfandel