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Ingredients

• Marinade:
• 3 pounds lamb shoulder, cut into 1 1/2-inch cubes
• 4 tablespoons fresh rosemary leaves, chopped fine
• 15 peeled garlic cloves, lightly crushed
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• Tagine:
• 2 1/4 pounds Yukon gold creamer potatoes (small), halved
• 1 1/2 pounds medium-sized carrots peeled and cut into 1-inch pieces
• 1/4 cup olive oil
• 1/2 cup all-purpose flour
• 1 1/2 cups red wine
• 7 1/2 cups chicken stock (if using canned use low sodium)
• 2 sprigs fresh rosemary, about 3-inches long
• 2 cups spring onions, root and stem trimmed
• 2 tablespoons Italian parsley leaves, chopped fine
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper

Description

Preheat Oven To 325 Degrees F. Toss The Lamb With The Rosemary, Garlic, Oil, And The Vinegar And Let Marinate In The Refrigerator For 1 Hour. While The Lamb Is Marinating, Blanch…

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