Tag: lamb

Greek Lamb Stew

This hearty, yet luscious stew is just right for a cold winter supper. The stew will feed a crowd, but can easily be reduced.

4 tbs. olive oil, plus more if needed
5 lb. lamb, cut into 2″ cubes, well seasoned
5 medium onions, sliced finely
2 celery stalks
4 garlic cloves, minced
leaves from 4 thyme sprigs
1 tsp. dried oregano
3 bay leaves
2 carrots, halved lengthwise
3 can (14oz. each) chopped tomatoes
1 1/4 cups lamb or beef stock
1 cup white wine
1 lb. ditalini or other small tubular pasta
2/3 cup crumbled feta

Heat the oven to 325°F. Heat 3 tbs. of the oil in and oven-proof pan that comes with a lid. Working in batches, brown the lamb on all sides and remove to a bowl, adding more oil is needed. Stir in the onions and cook until soft and translucent.

Stir in the garlic, celery, thyme and oregano. Stir for a few minuets, then add the bay leaves, carrots, tomatoes, stock and white wine. Bring to a boil, then cover and cook for 2 1/2 hours.

Towards the end of the cooking time, check to see if you need more water and cook the pasta per the package directions. Drain the pasta and stir into the stew.

Sprinkle with feta cheese to serve.

 

Lamb with Rosemary and Port

Effortless yet elegant.

4 lamb chops
2 tbs. olive oil
2 tsp. Worcestershire sauce
1 tbs. butter
1 sprig rosemary
1 fat garlic clove, crushed
1/4 cup port

Stir together the olive oil and Worcestershire sauce with salt and pepper. Rub all over the lamb and leave them to sit at room temperature for 30 minutes.

Heat a non-stick skillet and cook the lamb for 3-4 minutes per side, depending on thickness and how you like your lamb served. Remove and wrap in foil.

Tip the butter into the skillet and when melted, add the rosemary, garlic and port. Bubble to reduce a bit. Unwrap the lamb and add any accumulated juices to the sauce. Serve with the sauce drizzled over the lamb chops.