Lamb stew is tremendously satisfying, and there are a great many variations on the theme. This recipe for stewed lamb farmer's style is from the Abruzzo, and will serve six:
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- 2 2/3 pounds (1.2 k) lamb, cut into pieces
- 1/3 cup olive oil
- 1 1/3 pounds (600 g) potatoes, peeled and cubed
- An onion, finely sliced
- 4 ripe tomatoes, blanched, peeled, seeded, and chopped
- 1 tablespoon freshly minced rosemary leaves
- A pinch of oregano
- Salt
Preparation:
Preheat your oven to 360 F (180 C).
Wash the lamb and pat the pieces dry, then rub them with a little salt. Put the oil in an oven-proof pot, add the lamb, and cook, stirring, until the pieces are browned. Then add the potatoes, followed by the tomatoes and the herbs. Bring to a bubble, cover, and transfer it to the oven; let it cook until the lamb is fork tender and the potatoes are done, adding a little broth or dry white wine if it looks to be drying out.
Yield: 6 servings Stewed Lamb Farmer's Style.
Wash the lamb and pat the pieces dry, then rub them with a little salt. Put the oil in an oven-proof pot, add the lamb, and cook, stirring, until the pieces are browned. Then add the potatoes, followed by the tomatoes and the herbs. Bring to a bubble, cover, and transfer it to the oven; let it cook until the lamb is fork tender and the potatoes are done, adding a little broth or dry white wine if it looks to be drying out.
Yield: 6 servings Stewed Lamb Farmer's Style.
