Lamb Lollipops with Kamut and Artichokes.
Well, this turned out to be a Middle Eastern Masterpiece! My Lamb Lollipops with Kamut and Artichokes uses an ancient Egyptian grain called Kamut that has a firm texture and a nutty flavor and is very healthy! If you cannot find Kamut, farro could be substituted here. I just happened to have a bag on hand and decided to pair it with free range lollipop(small) lamb chops, artichokes and organic vegetables! I prepared this dish in a traditional Tagine cooking vessel but it could be made in a chef’s skillet as well.
1 cup organic Kamut
3 cups salted water
Bring to a boil, then simmer for about 50 minutes
1/4 cup extra virgin olive oil
3 organic carrots, cut in rounds
4 organic garlic, cut in quarters(large pieces)
1 organic leek, cut in medium pieces
3-4 organic baby bells, cut up (or use 1/2 large bell pepper)any color
1 package free range small lamb chops called lollipops
2 teaspoons CCF seasoning(cumin, coriander and fennel)
1 teaspoon wild mountain whole cumin seeds
1 teaspoon tunisian pepper flakes
1 teaspoon dried oregano
Ground black pepper to taste
1 small organic tomato, chopped
1/2 cup organic grape tomatoes
1 can drained artichoke hearts
1/2 cup chopped organic parsley
Heat olive oil in a tagine or chef’s pan on medium high
Add the carrots, garlic, leeks and peppers, sauté
Season the lamp chops with the above spices
Add the seasoned lamb chops to the pan and brown them
Stir in the tomatoes, artichoke hearts and the parsley
The kamut should be still simmering in the pot of salted water and will not be fully cooked
Pour this kamut and all the cooking liquid over the lamb chops and vegetables
Reduce to simmer and cover the pan
Simmer for 25 minutes until the kamut has absorbed the liquid
Note: if using a Tagine, you will need to lift up the lid occasionally for a second to reduce steam build up.
Turn off heat and let rest
Enjoy my Lamb Lollipops with Kamut and Artichokes! You may want to add a small salad and a glass of wine!
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