Photo: c. foodblogchef 2020 Copy and paste to print the recipe.LAMB RAGOUT WITH PEAS AND LEMON Serves 3-4 Copy and paste to print the recipe.  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.

Photo: c. foodblogchef 2020
Copy and paste to print the recipe.

LAMB RAGOUT WITH PEAS AND LEMON
Serves 3-4
Copy and paste to print the recipe.

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.