Wednesday, April 27, 2011

Moroccan chard with lamb

Fresh lamb is readily available in the shops during this spring season. Many prefer lamb to ham for Easter meals. 

If you liked the Moroccan chard recipe, you'll love this dish. It comes to you courtesy of a Moroccan colleague who liked my Moroccan chard recipe. He strongly recommended using vegetable oil because of the high temperature required for searing the lamb. I, however, do not use vegetable oil. I noted his instructions but adapted the ingredients to my own taste. I used coconut oil in this, my own version of the dish he described.

Moroccan chard with lamb, steaming hot and fresh from the pan

                                                                              Yield: 4 servings


4 lamb chops
2 large red-stalked chard leaves, washed
2 large white-stalked chard leaves, washed
1½ cups red onion, diced small
1 tablespoon extra virgin olive oil
¼ teaspoon fresh ground black pepper
¼ teaspoon ground cumin
¼ teaspoon ground paprika
¼ teaspoon ground red (cayenne) pepper
1 tablespoon coconut oil
fresh ground sea salt
4 tablespoons fresh lemon juice


1. Slice the stalks away from the washed chard leaves. Slice the stalks, crosswise, into 5 mm. (¼ in.) slices. Set aside.

Chopped chard
2. Slice the chard leaves crosswise, to produce strips about 1 cm. (less than ½ in.) wide. Then roughly chop these strips crosswise. Set aside.

3. Slice away and discard the fat from four lamb shops. Pare the meat from the bones. Slice the meat into bite-sized pieces. 

4. In a saute pan, heat the olive oil and add the diced red onion. Saute over low heat for about 3 minutes until the onion becomes translucent. Add the sliced chard stalks, cayenne, black pepper, cumin and paprika.  Cook over medium heat for 3 - 4 minutes. 

Sauteed red onion and chard stalks

5. Remove contents of the saute pan to a heat-proof holding dish.

6. Return the saute pan to the heat. Add the coconut oil and raise the heat to high. Add the chopped lamb and the bones to the sizzling hot coconut oil. Sear the chunks of lamb on all sides to seal in the juices, then reduce the heat to medium and fry for up to 5 minutes, until the inside is still slightly pink. 

Seared lamb

7. Add the contents of the heat-proof dish to the saute pan and heat through.

8. Add the sliced chard leaves and cook without stirring until leaves are wilted. Add sea salt to taste.

Chard slices wilting over seared lamb, chard stalks
and red onion

9. Remove from the heat and turn out into a serving bowl. Sprinkle with lemon juice.


Barry said...

Links to this recent recipe with lamb have been forwarded to family and friends who share my enthusiasm for lamb. But, where are the beets? I am sure they will return. Excellent post and recipe! And, as always, superlative photography. Keep up the good work.

jara said...

Barry, it is rewarding to know that i finally published a food recipe that you can anticipate eating ;-)

The beets? Well, chard is in the beet family. The beta vulgaris family contains more than the standard beet root we've all known since the year 'dot.' Way back in January, I did blog that I would cover the range of beta vulgaris.

So far, I've only been able to blog about beet root, beet greens and chard.

Barry said...

Proving once again I am never too old to learn ne w things. I wait with anticipation to meet the rest of the family.