Lamb stew is a natural, and there are many variations. This particular lamb stew is from Puglia. To serve 4 you'll need:
Prep Time: 20 minutes
Cook Time: 70 minutes
Ingredients:
- 2 1/4 pounds boned loin of lamb, cut into pieces
- 1 pound (500 g) ripe plum tomatoes, blanched, peeled, seeded and chopped (canned will also work)
- 1 pound (500 g) potatoes, peeled and cubed
- 2 onions, chopped
- 1/2 teaspoon dried oregano
- 1/4 cup olive oil
- Salt and pepper to taste
Preparation:
Preheat your oven to 380 F (170 C)
Spread half the olive oil in a pretty roasting pan and put the meat into it, together with the remaining ingredients, drizzling the remaining oil over all. Don't forget to season to taste with salt and pepper. Cover the pan and roast the meat for an hour.
Serve at once.
A wine? Red; a Castel Del Monte Rosso from Puglia would be nice, as would a Valcalepio from Lombardia.
Spread half the olive oil in a pretty roasting pan and put the meat into it, together with the remaining ingredients, drizzling the remaining oil over all. Don't forget to season to taste with salt and pepper. Cover the pan and roast the meat for an hour.
Serve at once.
A wine? Red; a Castel Del Monte Rosso from Puglia would be nice, as would a Valcalepio from Lombardia.
