This is a surprisingly easy recipe that came from the classic New York Times Cookbook by way of my mother-in-law, Jean Andrews who was a great fan of Craig Claiborne the food editor at the Times for many years. Rich, tender, slow-cooked lamb, with a hint of lemon, sweet peas, and the earthiness of a sprinkle of parsley. I love rosemary and thyme with lamb, so I added a bit of the fragrant herbs to add an extra note to the dish.

Serves 3-4

Ingredients

2 pounds lamb cut into 1 1/2” cubes
¼ cup flour
¼ cup olive oil
½ teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 ½ cups chicken or beef broth
1/3 cup dry sherry
1 clove garlic, crushed
2 tablespoons lemon juice
1-2 teaspoons fresh thyme
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary or 1 teaspoon ground dried rosemary (optional)

Directions

Pre-heat oven to 350.
Dredge the lamb in flour with salt and pepper.
Heat oil in a 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 vegetables like diced carrots and peas, and/or a green salad.

Source: New York Times Cookbook: Craig Claiborne, Harper & Row, 1961.

A medium-bodied red wine like a Côtes du Rhône or a Spanish Garnacha or Tempranillo pair well with lamb.

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