As I discussed with my butcher the purchase of a leg of the beast, he mentioned that another customer cubed the meat and made a stew. This sounded at once appealing and distressing – distressing because I had my mouth set rolling the meat around a feta-and-spinach stuffing, appealing because a stew would force me in a different direction.
|Photo by B. A. Nilsson|
Lamb Lamb Olla
The meat is prepared two ways, so that part of the name is no accident. We were planning to cook it in clay, which I’d recommend, but the quantity exceeded our olla’s capacity, so it ended up in a traditional roasting pan.
We were inspired by a Moroccan tagine preparation, hence the apricots and a seasoning called ras-el-hanout that you should be able to find in a specialty store or online – or make your own. I use a meat grinder attached to my stand mixer, which becomes a sausage extruder when I put a phallic attachment on its end.