Lamb Chakapuli with Herbs

Ingredients

• Rack of Lamb 0 lbs
• Rack of Lamb 0 lbs
• Parsley 5 oz
• Cilantro 5 oz
• Tarragon 5 oz
• Scallions 5 oz
• Dry White Wine 10 fl oz
• Tkemali (plum sauce) 10 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Remove the membranes from the lamb and cut it into pieces about 3 cm on each side.

Step 2

Chop the green onions not too finely.

Step 3

Chop the parsley and cilantro, including the stems.

Step 4

Remove the leaves from the tarragon, discarding the tough stems; you can leave the tender young shoots.

Step 5

Chop it coarsely as well.

Step 6

Place a little meat at the bottom of the pot.

Step 7

Place a portion of the chopped herbs on top.

Step 8

Continue layering the meat and herbs until they are all used up.

Step 9

The final layer should be herbs.

Step 10

Arrange the plums on top.

Step 11

Pour in the wine, add salt and pepper. Cover with a lid and simmer over medium heat for about an hour or longer, until the meat pulls away from the bones.

Step 12

The braising time depends on the age of the lamb; the older it is, the longer it needs to be braised. Serve the hot chakapuli in bowls.