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lamb shoulder rosemary garlic extra-virgin olive oil red wine vinegar gold creamer potatoes carrots olive oil all-purpose red wine chicken stock rosemary spring onions Italian parsley lemon zest salt
Viewed: 102 - Published at: 4 years agoIngredients
- 3 pounds lamb shoulder, cut into 1 1/2-inch cubes
- 4 tablespoons fresh rosemary leaves, chopped fine
- 15 peeled garlic cloves, lightly crushed
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 1/4 pounds Yukon gold creamer potatoes (small), halved
- 1 1/2 pounds medium-sized carrots peeled and cut into 1-inch pieces
- 1/4 cup olive oil
- 1/2 cup all-purpose flour
- 1 1/2 cups red wine
- 7 1/2 cups chicken stock (if using canned use low sodium)
- 2 sprigs fresh rosemary, about 3-inches long
- 2 cups spring onions, root and stem trimmed
- 2 tablespoons Italian parsley leaves, chopped fine
- 1 tablespoon lemon zest
- Salt and freshly ground black pepper
Method
- Preheat oven to 325 degrees F.
- Toss the lamb with the rosemary, garlic, oil, and the vinegar and let marinate in the refrigerator for 1 hour.
- While the lamb is marinating, blanch the potatoes and carrots.
- In well-salted boiling water cook the potatoes for 5 or 6 minutes then transfer with a skimmer to a platter or sheet tray.
- Cook the carrots for 2 or 3 minutes and reserve with the potatoes.
- Heat the olive oil in a large saute pan on medium-high heat until the oil begins to smoke.
- While the oil is heating, remove the lamb from the marinade and season with salt and pepper.
- Sprinkle the lamb with the flour and toss to coat.
- Shake excess flour from the meat and add half to the pan in a single layer so as to sear the meat on all sides, about 2 minutes on each side.
- Remove to a plate.
- Repeat with remaining lamb.
- Carefully place the potatoes and carrots in the pan used for the lamb.
- (The olive oil will have lots of flavor from the lamb.)
- Season with salt and pepper and saute until lightly caramelized, about 4 minutes.
- Stir from time to time and regulate the heat so the vegetables do not caramelize too much on one side.
- Transfer to a platter or large plate so that they can be spread out in a single layer.
- Pour off and discard the residual oil in the pan.
- With the pan still on medium heat, deglaze with the wine and reduce by half then add the stock.
- Bring to a simmer and reduce again by half.
- Add the seared lamb to the pan and gently toss to incorporate with the pan sauce.
- Adjust seasoning with salt and pepper, to taste.
- In a Dutch oven or large, deep baking dish, add the lamb, wine and broth mixture and rosemary.
- Cover then place in the pre-heated oven for 45 minutes.
- Add the potatoes, carrots and spring onions to the stew.
- Mix carefully to incorporate.
- Add a little stock or water, if necessary, to keep the stew moistened.
- Continue to cook in the oven, covered, until the meat and vegetables are tender, about 10 more minutes.
- Stir in the parsley and lemon zest.
- Taste and add salt and fresh ground pepper if needed.
- Serve directly from the baking dish.
