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Lamb Stew

Lamb Stew
2 votes, 4.00 avg. rating (79% score)
by in Mar 2010

Total Time: 40

Yield: 6 servings


  • 3 garlic cloves, peeled and chopped
  • 1 bunch Italian parsley, divided
  • 1/4 small onion, roughly chopped
  • 3 tablespoons Dijon mustard
  • 1 teaspoon dried rosemary
  • Grated peel of 1 lemon
  • 6 tablespoons olive oil, divided
  • 2-1/2 pounds lamb shoulder, cut into 2-inch cubes
  • 5 anchovy fillets
  • 3/4 teaspoon red-pepper flakes (optional)
  • 1 cup dry white wine
  • 1/4 cup red-wine vinegar
  • 2 teaspoons flour


In the bowl of a food processor, make a marinade: Combine garlic, half the parsley, plus onion, mustard, rosemary, lemon peel, and 4 tablespoons olive oil, until finely chopped and emulsified.
In a medium-size bowl, combine lamb and marinade. Cover and refrigerate at least 4 hours or overnight. Then heat your oven to 350 degrees. In a heavy-bottomed casserole with high sides, heat remaining olive oil. Add anchovies and mash with a fork; then add red-pepper flakes (if you like). Add lamb (discarding marinade), and brown on all sides. Chop remaining parsley. Add white wine, vinegar, and 1 tablespoon parsley; bring to a boil. Turn down the heat and finish cooking 1 hour in the oven. When lamb is tender, remove to a plate, reserving sauce. Keep warm.
Place casserole on stovetop over medium-high heat. Sprinkle flour over sauce, and stir well. Add remaining parsley. When sauce thickens slightly, return lamb to casserole and stir. Serve immediately with couscous, fregula, or rice.
Updated Friday, February 19th, 2010

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One Response to Lamb Stew

  1. Robert Katvala April 1, 2010 at 9:28 pm #

    Inadequate amount of vegetables. I would add 1-1/2 cups of rutabaga cubed, 1 onion chopped, 2 sticks of celery cut 1/8-inch thick, 1 cup of carrots, and 1-1/2 cups cabbage coarse chopped, and 1 cup of potatoes, cubed.

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