Marinated lamb stew

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Marinated lamb stew

Marinated lamb has been seared till perfectly caramelized and slow cooked until amazingly tender.
Servings 4
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Marinade time: between 8-12 hours or up to 24 hours 12 hours

Equipment

  • 1 gallon size sealing bag
  • cutting board
  • knife
  • mixing bowl
  • dutch oven

Ingredients

  • 2 lb lamb roast bone in, cut into 4 in chunks
  • 1/2 bottle dry white wine
  • 4 rosemary sprigs fresh
  • 8 sage leaves fresh
  • 4 bay leaves
  • 4 garlic cloves
  • 1 cup vegetable stock
  • 4 tbsp extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Gather your ingredients.
  • Prepare the marinade by pouring the wine into a large mixing bowl; add the herbs; place the liquid in a sealable bag and introduce the lamb into it to marinade for the recommended time in the refrigerator; marinade between 8-12 hours or up to 24 hours.
    2 lb lamb roast, 1/2 bottle dry white wine, 4 rosemary sprigs, 8 sage leaves, 4 bay leaves, 4 garlic cloves
  • Preheat the dutch oven on medium-high heat with the oil; remove the lamb from the bag and pat dry; make sure that you allow for the lamb to come to room temperature prior to cooking.
    4 tbsp extra virgin olive oil
  • Sear the lamb, season with salt and pepper and turn the heat down to low; slow cook the lamb until tender; add some stock if needed.
    1 cup vegetable stock, salt and pepper to taste
Calories: 849kcal
Cost: $$
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: lamb recipe, lamb sauce, marinated lamb, seared lamb, slow cooked lamb

Nutrition

Calories: 849kcal | Carbohydrates: 4g | Protein: 38g | Fat: 67g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Cholesterol: 166mg | Sodium: 375mg | Potassium: 590mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 4mg

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