Mediterranean Lamb Stew

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

Source

The New Basics Cookbook