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

1. Pre-heat oven to 350.

2. Dredge the lamb in flour with salt and pepper.

3. Heat oil in a dutch oven until the oil is shimmering.

4. Brown lamb the lamb in batches; avoid over-crowding the pan while browning the lamb.

5. Stir in remaining ingredients (if using, include the rosemary; omit the lemon juice and parsley) and heat.

6. Cover and bake for 1 ½ hours until tender.

7. 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.