Lamb Tagine

Name: Lamb Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 to 5 pound) bone-in leg of lamb; Salt; Pepper; 1/4 cup vegetable oil; 10 cloves garlic; 2 small onions; 6 sprigs rosemary; 2 whole cinnamon sticks; A few whole cloves; 1 pound sweet potatoes, peeled and cut into 1 1/2-inch cubes; 1/2 pound pitted prunes; 2 bottles good pale ale

Eats Now Editorial Team · 460 kcal · Meat & Poultry

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Lamb Tagine – a delicious recipe with lamb, Salt, Pepper, vegetable oil, garlic, onions. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 (4 to 5 pound) bone-in leg of lamb
Salt
Pepper
1/4 cup vegetable oil
10 cloves garlic
2 small onions
6 sprigs rosemary
2 whole cinnamon sticks
A few whole cloves
1 pound sweet potatoes, peeled and cut into 1 1/2-inch cubes
1/2 pound pitted prunes
2 bottles good pale ale

1
Preheat oven to 325 degrees F.
2
Season the lamb with salt and pepper.
3
Heat oil in a tagine or Dutch oven over high heat.
4
Brown lamb on all sides.
5
Add remaining ingredients.
6
Cover and cook in the oven for 3 hours.
7
Turning once half way through cooking.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (4 to 5 pound) bone-in leg of lamb, Salt, Pepper, 1/4 cup vegetable oil, and more.

Yes, Lamb Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
460 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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