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Baked Lamb Stew with Fresh Rosemary

3 1/2 lb Lamb; cubed
3 tb Rosemary; chopped fresh
1/2 ts Pepper
2 Cloves garlic
1 Onion; chopped
14 oz Chicken broth; defatted
3/4 c Dry white wine
1 1/2 lb Button mushrooms
1 lb Pearl onion
12 sm Carrot
1 tb Lemon juice; fresh
Rosemary sprigs; for garnish

Preheat oven to 500 degrees F. Remove any gristle from lamb. Arrange in a single layer in the bottom of a large roasting pan. Sprinkle with rosemary, pepper, and garlic. Roast uncovered until meat is well browned, about 30 minutes. Stir in chopped onion, broth, and wine, scraping up and incorporating brown particles from pan. Reduce oven temperature to 375 degrees F. Cover and bake one hour. Add mushrooms, onions, and carrots. Bake until vegetables are tender, about 40 minutes. (Add stock if liquid reduces too much. ) Remove from oven. Remove meat and vegetables from pan and keep warm.

Skim fat from pan juices. Place pan on stove over high heat. Add cream to pan and boil, stirring constantly until sauce thickens. Remove from heat. Pour sauce into warm serving plates, spoon lamb and vegetables on top, drizzle with lemon juice, and garnish with rosemary.

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