Merry Edwards Wines

Lamb Couscous with Heirloom Tomatoes and Mushrooms — Listed Below these fields

Lamb Couscous with Heirloom Tomatoes and Mushrooms

Pairs Well With


Broccoli florets
1 pound ground lamb, preferably organic and grass fed
6 large crimini mushrooms, stems removed and finely chopped
1 tablespoon shallot, finely chopped
1 tablespoon butter
1 tablespoon extra-virgin olive oil
½ cup beef stock
Splash of Merry Edwards Pinot Noir
Dash or two of nutmeg
Dash or two of allspice
Salt and freshly ground pepper to taste
2 cups cooked couscous
2 cups diced heirloom tomato of your choice, seeds removed
Optional additions:
Tzatziki sauce
Golden raisins
Toasted pine nuts
Pita or other flatbread


Steam broccoli florets until bright green and crisp-tender. Rinse in cool water and set aside.
In medium sauté pan, brown lamb, drain off fat, crumble meat and set aside in bowl. In the same pan (don’t wipe it out), heat butter and olive oil. Add shallot and cook until just translucent. Add mushrooms and cook for 3-4 minutes or until well softened. Return meat to pan. Add salt and pepper to taste and a dash or two of nutmeg and allspice. Add half of the beef stock and a splash of wine. Let simmer while you prepare the couscous. (If you find the lamb mixture is too dry, add more of the beef stock.)
To serve, place a scoop of couscous, a generous half-cup, in the center of each dinner plate. Spoon a quarter of the meat mixture, including some juices, over couscous on each plate. Top with room temperature tomatoes and ring the edge of each plate with broccoli florets. You can drizzle with tzatziki sauce and add toasted pine nuts and golden raisins for texture and a little sweetness. Serve with pita or other flatbread, if desired.

Serves 4

Longtime employee Jill Schlegel created this rich and comforting dish featuring ground lamb and juicy heirloom tomatoes for our Win a Magnum Contest. In the winter, Merry substitutes frozen heirlooms that were grown in her garden mixed with chopped hot-house tomatoes to achieve the same sweet taste with good texture. For her efforts, Jill takes home the 2014 Georganne Pinot Noir.