Savory Lamb Stew

Spring features fresh lamb in many meat markets and grocery stores. Chef Paul's recipe for a savory lamb stew will have your family and guests wiping out the last drop in the pot. This is one of those very special Spring family meals

 

  • 1/4-cup All-purpose flour

  • 3-lbs Lamb, cut into 2”cubes

  • 1/4-cup Olive oil

  • 1-bay leaf

  • 1/2-tsp Fresh thyme (or 1/4t dried)

  • 1/2-tsp Fresh Rosemary (or 1/4t dried)

  • 1-Garlic clove chopped fine

  • 2-cups Chicken stock

  • 1/2-cup Barbera

  • 1-cup Tomato sauce

  • 2- White onions, blanched & chopped

  • 1/2-cup Pitted black olives

    • Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in large soup kettle over medium high heat. Brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with additional salt and pepper to taste. Simmer over medium heat for 1-1/2 hours. Add blanched onions and olives. Simmer 1/2 hour longer. Serve with brown rice, fettuccini or rosemary, garlic mashed potatoes and the 2003 Bella Piazza Barbera, of course. Serves 6.

    Order the featured wine: 2003 Bella Piazza Barbera

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