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Lamb Stew with Rosemary, Orange and Olives
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A picture of Lamb Stew with Rosemary, Orange and Olives.

Lamb Stew with Rosemary, Orange and Olives

karogers
karogers @Kyro_Cooks

Food&Wine: Future of Restaurants
Page 13

Food&Wine: Future of Restaurants
Page 13

Read more

Lamb Stew with Rosemary, Orange and Olives

karogers
karogers @Kyro_Cooks

Food&Wine: Future of Restaurants
Page 13

Food&Wine: Future of Restaurants
Page 13

Read more
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Ingredients

8 servings
  • 4 TbspOlive Oil
  • 5 lbLamb Meat (cut into 2in cubes)
  • 1/2 tspCayenne Pepper
  • 1 TbspSalt
  • 2small head of Fennel (each divided into 8 wedges)
  • 5Roma Tomatoes (peeled, quartered, seeded)
  • 8 clovesGarlic (peeled, split in half)
  • 1Orange (washed, sliced thin, peel on)
  • 1/2 lbPancetta (diced, skin on)
  • 1 lbsmall Potatoes (split in half)
  • 5medium Carrots (cut in 1in pieces)
  • 1large Onion (cut in wedges)
  • 2 branchesCelery (cut in 1in pieces)
  • 1 cupNiçoise olives (pitted)
  • 1 sachet (2 tsp)fennel seed, black peppercorn, coriander seed)
  • 1bouquet (3spg basil, 2 bay leaves, 2spg thyme, 2spg rosemary)
  • 3 cupsPinot Noir
  • 1 cupveal/lamb stock
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Steps

  1. 1

    Preheat oven to 350° F. Place rack in center.

  2. 2

    In bowl: mix pancetta, lamb, vegetables, 2 Tbsp olive oil, and coat with seasonings.

  3. 3

    Transfer contents to Dutch oven. Add olives, sachet and bouquet. Top with orange slices and drizzle remaining olive oil.

  4. 4

    Cover tightly and place on baking sheet. Transfer to oven and bake 1 hour.

  5. 5

    Reduce temperature to 250° F and bake another 2 hours.

  6. 6

    Remove from oven and let rest ~20min in warm area.

  7. 7

    Serve: discard bouquet and sachet. Suggested serving with polenta and fresh basil leaves.

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karogers
karogers @Kyro_Cooks
on June 26, 2020 08:25

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Keywords

Stew Onion Cayenne Cilantro Pepper Lamb Celery Meat Carrot Tomato Basil Potato Orange Garlic

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