Marinated lamb stew
Marinated lamb has been slow cooked till perfectly caramelized and amazingly tender.
Equipment
- large zip lock bag for marinating
- cutting board
- knife
- mixing bowl
- dutch oven
Ingredients
- 2 lb lamb cut in chunks for stew, bone in
- 12 oz white wine dry, any of your favorite wine that you would drink
- 3 rosemary sprigs fresh
- 8 sage leaves
- 3 bay leaves
- 3 garlic cloves
- 6 oz stock I used beef
- 3 tbsp olive oil
- salt and pepper to taste
Instructions
- Gather your ingredients.
- Prepare the marinade by pouring the wine into a mixing bowl; smash the garlic and place in the bowl; add the herbs, torn into pieces; place the lamb into the sealable bag and add the liquid to it; marinade between 8 and 12 hours.12 oz white wine, 3 rosemary sprigs, 8 sage leaves, 3 bay leaves, 3 garlic cloves, 2 lb lamb
- Preheat the dutch oven on medium-high heat with the olive oil; remove the lamb from the bag and pat dry; I discarted the wine but retained some of the aromatics for the cooking process.3 tbsp olive oil
- Sear the lamb, season with salt and pepper and simmer until tender, adding stock as needed; taste the lamb prior to serving and adjust with salt and pepper if needed.6 oz stock, salt and pepper to taste
Notes
Lamb meat is popular in certain regions of Italy where it’s prepared and served in different ways.
This particular recipe takes advantage of a long marinating time with white wine and aromatics, taking the gaminess away, making this lamb dish perfect even for the ones who don’t enjoy its flavor.
If you wish to add a nice sauce follow the link below. This sauce is made with greek yogurt and a touch of fresh goat cheese to tie everything together.
Tangy lamb sauce – Brunastable.com
Nutrition
Calories: 808kcal | Carbohydrates: 4g | Protein: 38g | Fat: 64g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Cholesterol: 166mg | Sodium: 309mg | Potassium: 574mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 4mg
