In the latest issue of VISI we follow the creative team of Le Creuset to Marseille where they take in the sights, sounds and tastes of the port city that inspired their iconic blue colour.
From painted shutters and fishing boats to shades of the Mediterranean, the Marseille Blue range, first launched in 2012, encapsulates all the inspiration and discoveries the team made on their colour journey through the city.
During their visit, the team sampled three delicious dishes conjured up in the classic cookware. Now you can have a taste of their inspiration too by trying the recipes for Modern Paella, Bouillabaisse and Moroccan Lamb at home.
This week, we’ll be featuring the Le Creuset’s delicious recipe for Moroccan Lamb.
MOROCCAN LAMB
Serves 6
Ingredients:
- 1 leg or shoulder of lamb, about 1.5kg
- 2 preserved lemons
- 6 whole cloves of garlic
- 2 onions, roughly chopped
- 2 carrots, cut into coins
- 3 zucchinis, cut into 5cm pieces
- A few sprigs of fresh thyme
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon ginger
- Salt and pepper to taste
Preparation:
Preheat oven to 150°C. Cut the preserved lemons into quarters, then remove the skin from each quarter and cut it in half.
Heat a large cast iron pot on the stove, add the olive oil and brown the meat on each side. After the meat is deep brown, season generously with salt and pepper, then add the garlic, thyme, spices, onions, carrots and preserved lemon slices. Cover with lid, slide into preheated oven and bake for 2½ hours, basting the meat regularly.
Place the pot back on the stove. Remove the lamb, garlic and thyme from the pot and set aside. If necessary, remove some of the grease. Deglaze the pan with a glass of water and bring liquid to a simmer to reduce by half.
Add zucchini and return the meat to the pot. Finish baking in the oven for 1 hour at 150°C. After the zucchini and lamb are done, slice the lamb and serve over the zucchini and carrots, spooning gravy from the pot over both.
Looking for more delicious recipes? Click here if you missed Modern Paella or Bouillabaisse. To follow the Le Creuset team journey in Marseille, get the latest issue of VISI (78), on sale now.
