Dutch Oven Lemon Lamb<\/p>\n
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Olive oil spray<\/p>\n
1 shallot, or \u00bd small yellow onion, chopped<\/p>\n
\u00bd cup couscous<\/p>\n
\u00bd cup broth (preferably beef) or water<\/p>\n
\u00bd to \u00be pound boneless lamb, cubed<\/p>\n
Sea salt and freshly ground black pepper<\/p>\n
\u00bd tsp. dried oregano<\/p>\n
1 T. chopped fresh parsley<\/p>\n
2 or 3 garlic cloves, chopped<\/p>\n
2 tsp. grated lemon zest<\/p>\n
\u00bd cup pitted olives, halved<\/p>\n
2 medium tomatoes, sliced \u00be inch thick<\/p>\n
10 to 15 asparagus stalks, trimmed, or 2 handfuls spinach, roughly chopped<\/p>\n
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Preheat the oven to 450\u00b0F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Scatter the shallot in the pot. Pour in the couscous and add the broth. Stir to make an even layer.\u00a0 Put the lamb on the couscous and lightly season with salt and pepper. Sprinkle with the oregano, parsley, garlic, and lemon zest. Add a layer of olives. Lay the tomatoes on top followed by the asparagus. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Dutch Oven Lemon Lamb Olive oil spray 1 shallot, or \u00bd small yellow onion, chopped \u00bd cup couscous \u00bd cup broth (preferably beef) or water \u00bd to \u00be pound boneless lamb, cubed Sea salt and freshly ground black pepper \u00bd tsp. dried oregano 1 T. chopped fresh parsley 2 or 3 garlic cloves, chopped 2 tsp. grated lemon zest \u00bd cup pitted olives, halved 2 medium tomatoes, sliced \u00be inch thick 10 to 15 asparagus stalks, trimmed, or 2…<\/p>\n