Photo: c. foodblogchef 2020
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LAMB RAGOUT WITH PEAS AND LEMON
Serves 3-4
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Ingredients:
2 lbs. lamb cut into 1 1/2” cubes
¼ cup flour
¼ cup olive oil
½ tsp. salt, or to taste
1/4 tsp. ground black pepper, or to taste
1 ½ cups chicken or beef broth
1/3 cup dry sherry
1 clove garlic, crushed
2 Tbs. lemon juice
2 Tbs. chopped parsley
1 Tbs. chopped fresh rosemary, or 1 tsp. ground dried rosemary (optional)
Directions
Pre-heat oven to 350.
Dredge the lamb in flour with salt and pepper.
Heat oil in Dutch oven until the oil is shimmering.
Brown lamb the lamb in batches; avoid over-crowding the pan while browning the lamb.
Stir in remaining ingredients (if using, include the rosemary ; omit the lemon juice and parsley) and heat.
Cover and bake for 1 ½ hours until tender.
Stir in lemon juice and parsley .
Serve over egg-noodles or white rice, with a side of colorful vegetable like diced carrots and peas, and/or a green salad.