Lamb Stew With New Potatoes
Serves 6|
Hands-On Time:
35m
|
Total Time:
2hr
35m
Ingredients
- 3 pounds lamb-stew meat, cut into 2-inch chunks
- 2 tablespoons all-purpose flour
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 to 6 tablespoons olive oil
- 4 carrots, peeled and cut into 1/2-inch-thick slices
- 3 medium onions, sliced
- 4 cloves garlic, crushed
- 1 750-milliliter bottle full-bodied red wine, such as Cotes du Rhone
- 2 bay leaves
- 4 strips fresh lemon peel
- Cucumber Yogurt
- New Potatoes With Olives
Directions
- Preheat oven to 350° F. Pat the lamb dry with paper towels and place in a large bowl. In a shallow bowl, combine the flour, oregano, salt, and pepper. Sprinkle the flour mixture evenly over the lamb and toss well.
- Heat 3 tablespoons of oil in a heavy casserole over medium heat. Brown the lamb in batches, adding more oil as needed. When all the lamb is browned, remove it and set aside. Add the carrots, onions, and garlic and cook, stirring occasionally, until the vegetables start to caramelize, about 10 minutes.
- Return the lamb to the casserole. Add the wine, bay leaves, and lemon peel. Bring to a simmer, cover, and place on bottom rack of oven. Cook until the lamb is very tender, about 2 hours. Serve with Cucumber Yogurt and New Potatoes With Olives.
Nutritional Information
- Per Serving
- Calories 542Calories From Fat 41%
- Calcium 77mg
- Carbohydrate 15g
- Cholesterol 133mg
- Fat 25g
- Fiber 2g
- Iron 5mg
- Protein 43mg
- Sat Fat 8g
- Sodium 719mg
What does this mean? See Nutrition 101.
Quick Tip
Browning the meat is a key step in creating a rich and savory stew. Have patience―and a set of long-handled tongs.
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