Marinated lamb stew
Marinated lamb has been seared till perfectly caramelized and slow cooked until amazingly tender.
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
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