¾ cup rye berries, washed
3 Tbsp. extra-virgin olive oil
2 pounds boneless lamb shoulder, in 2-inch cubes
1 tsp. freshly-cracked black pepper
1 large onion, chopped (2 cups)
1 14-ounce can diced tomato, drained
1 stick cinnamon
1 bay leaf
2 cups beef stock or chicken stock
1 cup red wine
zest of one large orange, in long strips
1 cup chopped fresh parsley
- Soak the rye berries overnight in cold water. The next day, drain the rye berries and preheat the oven to 300°F.
- In a heavy, 4-quart braising pot with a lid, heat the olive oil over medium-high heat for a minute. Sear the lamb cubes in batches, salting and peppering to taste as you go. Remove with a slotted spoon to a bowl.
- When all the lamb is browned, drain the oil from the seared lamb back into the pan. Add the onion and tomato and cook until the onion is soft and golden (8-10 minutes).
- Add the 1 tsp. cracked pepper, cinnamon, bay leaf, stock, wine, orange zest strips, lamb cubes and drained rye berries.
- Bring to a simmer, cover, then bake for 1 ½ hours. When the lamb chunks shred when pressed with a fork, they are done. Rye will stay slightly crunchy. Remove the bay leaf and orange zest, and add the parsley. Serve immediately – or enjoy all week long.
Total Fat: 30 g
(Saturated Fat: 10 g)
Sodium: 390 mg
Carbohydrate: 39 g
Fiber: 1 g
Protein: 37 g.