Title: Baked Lamb Stew with Fresh Rosemary
Yield: 6 Servings
3 1/2 lb Lamb; cubed
3 tb Rosemary; chopped fresh
1/2 ts Pepper
2 Cloves garlic
1 Onion; chopped
14 oz Chicken broth; defatted
3/4 c Dry white wine
1 1/2 lb Button mushrooms
1 lb Pearl onion
12 sm Carrot
1 tb Lemon juice; fresh
Rosemary sprigs; for garnish
Preheat oven to 500F. Remove any gristle from lamb. Arrange in a single
layer in the bottom of a large roasting pan. Sprinkle with rosemary,
pepper, and garlic. Roast uncovered until meat is well browned, about 30
minutes. Stir in chopped onion, broth, and wine, scraping up and
incorporating brown particles from pan. Reduce oven temperature to 375F.
Cover and bake one hour. Add mushrooms, onions, and carrots. Bake until
vegetables are tender, about 40 minutes. (Add stock if liquid reduces too
much.) Remove from oven. Remove meat and vegetables from pan and keep warm.
Skim fat from pan juices. Place pan on stove over high heat. Add cream to
pan and boil, stirring constantly until sauce thickens. Remove from heat.
Pour sauce into warm serving plates, spoon lamb and vegetables on top,
drizzle with lemon juice, and garnish with rosemary.
Recipe by: Delicious Decisionsfirstname.lastname@example.org
Posted to recipelu-digest Volume 01 Number 399 by Terry Pogue
on Dec 23, 1997