Lamb with Peaches


Here’s a yummy Springdell lamb dish, complete with a jar of summer peaches!

If the peaches are in season, even better. If not, go for those summer peaches you preserved!  

This one takes a little time, but not really active time.  Once you get your meat onion, and spices simmering, you just have to stir it every 15-ish minutes until the meat is tender (about an hour for Springdell/pasture lamb, uptimes to twice as long with the other stuff…) 

Stew meat might take a little longer than the slightly more tender kebabs. 

Once tender, it’s time to add your peaches and fold them in! 

Preserved peaches will need a shorter cook time than fresh peaches. 

Next, add in your parsley and lemon juice for that fresh kick! Serve it immediately over couscous and enjoy!

INGREDIENTS:

 

-lamb kabobs, cut into 1 inch cubes
-1 medium onion, coarsely chopped
-1/2 cup red wine
-2 cinnamon sticks
-1/4 tsp cayenne pepper
-1 quart peaches, drained (can use fresh when they are in season)
-1 cup chopped parsley
-juice of 1 lemon (about 3 tbsp)

(Serve with a box of couscous- optional but recommended!)

DIRECTIONS

Crank a large skillet to medium-high heat. Add lamb and season with salt and pepper. Add the onion, wine, cinnamon, and cayenne.

Stir and bring to a low simmer, cover for about an hour, checking here and there to stir things and add liquid if needed.

Once meat is tender, (a good time to start a quick couscous on the other burner) add peaches and stir gently. (Cook about five minutes more if using fresh peaches, or just for a minute or two if using jarred ones.)

Stir in lemon juice and fresh parsley and serve over couscous.

(adapted from Genius Kitchen)


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A busy mother of two, Jess loves keeping her family fed by honest local food. She is involved with the Westford Community Garden Working Group, Friends of Fat Moon, and is the current chair of the Westford Strawberries 'N Arts Festival.