Lamb Stew with Rosemary
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Posted by:jrt
This kosher version of lamb stew with rosemary omits cream based gravy. The preparation is fairly straight-forward though it requires a long cooking time.
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Ingredients
3 1/2 pounds lamb, cubed
3 tbsp. chopped fresh rosemary
1/2 tsp. pepper
2 cloves garlic, chopped
1 onion, chopped
14 oz. chicken broth
3/4 cups dry white wine
1 1/2 pounds button mushrooms
1 lb. pearl onions
12 small carrots
1 tbsp. fresh lemon juice
Rosemary sprigs for garnish
Directions
- Arrange lamb cubes in a layer in large roasting pan.
- Sprinkle with chopped rosemary, pepper, and garlic
- Roast, uncovered, for 30 minutes at 500F. Lamb should be well browned (check to avoid burning).
- Add chopped onion, chicken broth and wine and mix in well.
- Reduce heat to 375F, cover, and bake for 1 hour.
- Add mushrooms, pearl onions and carrots and bake an additional 40 minutes, or until vegetables are tender. Add additional chicken stock as needed.
- Remove lamb and vegetables. Skim fat from remaining juices and use a light drizzle as a gravy, if desired.
- Serve lamb over vegetables, with a sprinkle of lemon juice and a sprig of rosemary.
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