Mediterranean Lamb Stew

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Ingredients

1 cup fresh orange juice
4 gloves garlic, coarsely chopped
2 tablespoons coarsely chopped fresh mint leaves
2 tablespoons extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon freshly ground pepper
2 pounds boneless lamb shoulder, cut into 1½" cubes
2 tablespoons olive oil
2 tablespoons unbleached all-purpose flour
1½ cups dry white wine
1½ cups homemade beef stock or canned broth
2 tablespoons tomato paste
2 cups sliced carrots (1 inch lengths)
2 cups cooked Great Northern Beans
2 cups diced seeded ripe plum tomatoes
1 cup large imported black olives, pitted
3 tablespoons coarsely chopped fresh mint leaves
Finely slivered zest of 2 oranges

Directions

  • Combine first six ingredients in large bowl and mix well.
  • Marinate lamb in mixture at room temp for 2 hours.
  • Preheat oven to 350.
  • Reserve the marinade, brushing off any pieces of garlic:
  • Pat lamb dry with paper towels.
  • In a large dutch oven place:
    • 2 tablespoons olive oil
  • Brown the lamb in the oil in small batches over medium heat.
  • Once all lamb has been browned, discard excess oil.
  • Return lamb to dutch oven and sprinkle with:
    • 2 tablespoons unbleached all-purpose flour
  • Stir over medium heat for 3 minutes to brown the flour.
  • Return marinade to dutch oven and add:
    • 1½ cups dry white wine
    • 1½ cups homemade beef stock or canned broth
    • 2 tablespoons tomato paste
    • 2 cups sliced carrots (1 inch lengths)
  • Cover and bake in oven for 40 minutes.
  • Add:
    • 2 cups cooked Great Northern Beans
  • Bake, uncovered, for an additional 15 minutes.
  • Add:
    • 2 cups diced seeded ripe plum tomatoes
    • 1 cup large imported black olives, pitted
  • Adjust seasonings as required and bake, uncovered, for an additional 10 minutes.
  • Garnish with:
    • 3 tablespoons coarsely chopped fresh mint leaves
    • Finely slivered zest of 2 oranges

Yield

6 servings

Nutrition

Source

The New Basics Cookbook